Poached Eggs Over Avocado & Smoked Salmon
If you want to add more gluten free, dairy free, whole 30, and pescatarian recipes to your collection, Poached Eggs Over Avocado & Smoked Salmon might be a recipe you should try. This recipe serves 4. For $3.18 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This main course has 240 calories, 19g of protein, and 15g of fat per serving. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Cookin Canuck. A few people made this recipe, and 26 would say it hit the spot. Head to the store and pick up lemons, eggs, hass avocado, and a few other things to make it today. Overall, this recipe earns a pretty good spoonacular score of 64%. Similar recipes include Poached Eggs Over Avocado & Smoked Salmon {Giveaway}, Poached eggs with smoked salmon and bubble & squeak, and Steamed Artichokes with Poached Eggs and Smoked Salmon.
Servings: 4
Ingredients:
Coarse salt & freshly ground black pepper to taste
4 large eggs
1 Hass avocado
1 Meyer lemon, or regular lemons
2 cups microgreens
8 oz. smoked salmon
1 tbsp white vinegar.jpg)
Equipment:
frying pan
cutting board
bowl
slotted spoon
Cooking instruction summary:
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.
Step by step:
1. Fill a shallow pan with at least 3 inches of water.
2. 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.
3. Cut the avocado in half lengthwise.
4. Remove the pit from the avocado and discard.
5. Remove the avocado from the skin, place the avocado on a cutting board, and cut into thin slices.
6. 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.
7. Let the eggs cook for 3 to 4 minutes, then carefully remove each egg with a slotted spoon, letting any excess water drip off.
8. Transfer the egg to the top of the avocado and smoked salmon.Season with salt and pepper, and serve immediately.
Nutrition Information:
covered percent of daily need
