Griddled avocado, poached egg and smoked salmon

Griddled avocado, poached egg and smoked salmon recipe

1 rating

Luxury lovers breakfast in bed: A griddled avocado, poached egg and smoked salmon dish makes for a feast fit for a princess and is the ideal breakfast to treat your mum to on Mother's Day. See method

  • Serves 1
  • 10 mins
  • 472 calories / serving

Ingredients

  • 1 small avocado, halved (keep skin on) and stoned
  • 1 tsp olive oil
  • 1 egg
  • 3 slices Tesco Finest smoked salmon (or regular smoked salmon)
  • 1/2 lemon, to serve

Each serving contains

  • Energy

    1960kj
    472kcal
    24%
  • Fat

    39g 55%
  • Saturates

    7g 36%
  • Sugars

    4g 4%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 12.9g Protein 21.1g Fibre 6.4g

Method

  1. Heat a griddle pan over a high heat. Brush the cut sides of the avocado with the oil and griddle for 2 minutes, until lines appear. Turn off the heat and turn the avocado halves skin side down to keep warm while you poach the egg.
  2. Bring a small pan of water to a bubbling boil. Turn down the heat as low as it will go and swirl the water to create a whirlpool. Break the egg into a ramekin and pour into the centre of the whirlpool. Poach for 3 minutes for a runny yolk.
  3. Arrange the avocado halves on a plate with the poached egg and smoked salmon, squeeze over some lemon juice and grind over black pepper to serve.

Tip: The fresher the egg, the better the white holds together during poaching

Serve with: Orange and Mango Mimosa

Pour Tesco Squeezed & Pressed Orange & Mango juice into a champagne flute up to half way and add 1 tbsp Triple Sec. Top up with prosecco or cava and drop in 2 or 3 fresh raspberries. For a virgin mimosa, leave out the Triple Sec and top up with sparking water.

See more Mother's Day breakfast in bed recipes

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

drinkware RFO

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