Poached Eggs Over Avocado & Smoked Salmon
In this recipe, delicate microgreens are topped with slices of succulent smoked salmon, creamy avocado, and perfectly poached eggs, creating a stunning and flavorful dish that's as healthy as it is delicious. Drizzled with Meyer lemon juice and seasoned with a pinch of salt and pepper, this dish is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 1 tbsp white vinegar
- 2 cups microgreens
- 1 Meyer lemon, or regular lemons
- 8 oz. smoked salmon
- 1 Hass avocado
- 4 large eggs
- Coarse salt & freshly ground black pepper to taste
Instructions
- Fill a shallow pan with at least 3 inches of water. Add the white vinegar; bring the water to a boil and then reduce to a simmer.
- Equally divide the micro greens among 4 small plates. Squeeze a touch of lemon juice on each pile of greens.
- Lay 2 ounces of the smoked salmon on top of the greens.
- Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, place the avocado on a cutting board, and cut into thin slices. Put the avocado slices on top of the smoked salmon and add another squeeze of lemon juice.
- Crack an egg into a small prep bowl. Carefully slip the egg from the prep bowl into the poaching water. With a spoon, nudge the egg white together so the egg remains as close together as possible. Repeat this for the remaining 3 eggs.
- Cover the pan with a tight-fitting lid and turn off the heat. Let the eggs cook for 3 to 4 minutes, then carefully remove each egg with a slotted spoon, letting any excess water drip off. Transfer the egg to the top of the avocado and smoked salmon.
- Season with salt and pepper, and serve immediately.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Serving Size: 1 Plate
- Calories: 214 kcal
- Carbohydrate Content: 5 g
- Protein Content: 18 g
- Fat Content: 14 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 177 mg
- Sodium Content: 512 mg
- Fiber Content: 4 g
- Sugar Content: 1 g
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