
Devices & Accessories
Poached egg pots with smoked salmon and avocado salsa
Prep. 15 min
Total 30 min
2 portions
Ingredients
Smoked salmon and avocado salsa
-
spring onion/shallot trimmed and cut into pieces1 tbsp
-
smoked salmon80 g
-
fresh baby spinach leaves (optional)10
-
sea salt to taste
-
ground black pepper to taste
-
lemon juice (approx. ½ lemon), to taste20 g
-
avocado flesh only, cut into cubes (1 cm)½
Poached egg pots
-
water700 g
-
fresh baby spinach leaves stalks removed150 g
-
sea salt½ tsp
-
pouring (whipping) cream30 g
-
Parmesan cheese grated1 tbsp
-
eggs2
Nutrition per 1 portion
Calories
366.6 kcal /
1539.5 kJ
Protein
23.4 g
Fat
28.3 g
Carbohydrates
2.6 g
Fibre
5.3 g
Saturated Fat
8.1 g
Sodium
1333.5 mg
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Australia and New Zealand
Australia and New Zealand
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