Poached egg with avocado, spinach and smoked salmon
This poached egg dish with smoked salmon and avocado serves one but it is very easy to double or treble the amounts for brunch. If you prefer, you can spread the avocado on the bread before adding the spinach.
2 people made this
1 handful of fresh spinach, sliced
olive oil, for drizzling
salt and pepper, to taste
lemon juice, for serving
1 slice of sourdough bread, toasted
2 slices of smoked salmon
1 splash of vinegar
2 slices of ripe avocado
Method Prep:5min › Cook:5min › Ready in:10min
Season the sliced spinach leaves with olive oil, lemon juice, salt and pepper; spoon the spinach on top of the toasted bread. Place salmon slices on top; set aside.
Bring a small pot of water to the boil; add a splash of vinegar. Break egg into a small bowl, being careful not to break the yolk. Use a spoon to create a vortex in the simmering water; pour the egg right in the middle of the vortex and poach for 2 minutes over low heat.
Remove the egg gently with a slotted spoon and drain on kitchen roll. Gently lay the egg on top of the salmon; season with salt and pepper and arrange avocado slices on the side.