Poached Eggs with Avocado and Smoked Salmon
Tucking in to some nicely poached eggs with avocado and smoked salmon is an ideal treat at lunch time.
Recipe - Blackrock - Scally's
Poached Eggs with Avocado and Smoked Salmon
Prep Time10 Minutes
Servings1
Cook Time10 Minutes
Ingredients
1 pinch Black Pepper
2 large Eggs
1 drop Lemon juice (a squeeze)
1 pinch Salt
0.5 - SuperValu Avocado stoned and sliced
2 slices SuperValu Smoked Salmon
1 drop SuperValu White Wine Vinegar
1 slice Soda Bread toasted
Directions
Ingredients
- 1 pinch black pepper
- 2 large eggs
- 1 drop lemon juice (a squeeze)
- 1 pinch salt
- 0.5 SuperValu avocado, stoned and sliced
- 2 slices SuperValu smoked salmon
- 1 drop SuperValu white wine vinegar
- 1 slice wholemeal bread, toasted
Method
- Bring a small pot of water up to a steady simmer.
- Crack the eggs into two separate cups or ramekins.
- Add a splash of white wine vinegar to the pot and stir the water to create a whirlpool in the centre, then slide in one of the eggs.
- Poach the egg in the simmering water for 3 to 4 minutes, then remove with a slotted spoon and drain on a plate lined with kitchen paper.
- Repeat for the second egg.
- Place the avocado and smoked salmon on the toast and add a squeeze of lemon juice.
- Top with the poached eggs and a pinch of salt and pepper and serve straight away.
10 minutes
Prep Time
10 minutes
Cook Time
1
Servings
Shop Ingredients
Makes 1 servings
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
SuperValu Free Range Large Eggs (6 Piece)
€2.25€0.38 each
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Not Available
SuperValu Smoked Salmon (150 g)
€4.39€29.27/kg
SuperValu White Wine Vinegar (500 ml)
€1.50€3.00/l
SuperValu Buttermilk Brown Soda Bread (600 g)
€1.09€1.82/kg
Recipe
Ingredients
- 1 pinch black pepper
- 2 large eggs
- 1 drop lemon juice (a squeeze)
- 1 pinch salt
- 0.5 SuperValu avocado, stoned and sliced
- 2 slices SuperValu smoked salmon
- 1 drop SuperValu white wine vinegar
- 1 slice wholemeal bread, toasted
Method
- Bring a small pot of water up to a steady simmer.
- Crack the eggs into two separate cups or ramekins.
- Add a splash of white wine vinegar to the pot and stir the water to create a whirlpool in the centre, then slide in one of the eggs.
- Poach the egg in the simmering water for 3 to 4 minutes, then remove with a slotted spoon and drain on a plate lined with kitchen paper.
- Repeat for the second egg.
- Place the avocado and smoked salmon on the toast and add a squeeze of lemon juice.
- Top with the poached eggs and a pinch of salt and pepper and serve straight away.