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Avocado, Smoked Salmon & Poached Eggs on Toast

Avocado, Smoked Salmon & Poached Eggs on Toast

Avocado, Smoked Salmon & Poached Eggs on Toast

with lemon mayonnaise | 2 servings

Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.

Tags:

Recipe

Allergens:

Gluten

•Rogge

•Tarwe

•Ei

•Vis

•Mosterd

•Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

2 piece

White ciabatta

(Contains: Gluten, Rogge, Tarwe May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, Sesamzaad, Soja)

1 piece

Avocado

4 piece

Egg

(Contains: Ei)

120 g

Smoked salmon

(Contains: Vis)

25 g

Lemon mayonnaise with black pepper

(Contains: Ei, Mosterd, Soja)

20 g

Cress

Not included in your delivery

2 teaspoon

White wine vinegar

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2850 kJ

Calories681 kcal

Fat40.4 g

Saturated Fat7.2 g

Carbohydrate40.9 g

Sugar2.4 g

Dietary Fiber3 g

Protein36 g

Salt2.8 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet with Baking Paper

•Small Bowl

•Large Pan

•Paper Towel

Cooking Steps

Prepare the avocado

1

Preheat the oven to 200°C.
Cut the avocado in half, then remove the pit and the skin. Mash the flesh in a small bowl together with the lemon mayonnaise. Season with salt and pepper.
Cut the ciabatta in half lengthways and drizzle over the olive oil.
Transfer to a parchment-lined baking sheet and bake for 5 - 7 minutes in the oven.

Poach the eggs

2

Boil plenty of water in a large pan. Add the white wine vinegar once the water is boiling.
Crack the eggs into individual glasses. Stir the water so that you have a whirlpool.
Carefully drop one egg at a time into the water and lower the heat to medium-low.
Boil for 2 - 3 minutes or until the egg whites are set. Use a slotted spoon to carefully remove the eggs from the pan and let them rest on a plate lined with kitchen paper.

Serve

3

Place the toast onto plates and spread over the avocado.
Top with the smoked salmon and poached eggs.
Garnish with the cress.
Season with extra black pepper as preferred.

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