Poached Eggs Over Avocado & Smoked Salmon

Let's kick off the week with Poached Eggs Over Avocado & Smoked Salmon from Gaby Dalkin's book Absolutely Avocados.

If you've ever visited Gaby's sites, What's Gaby Cooking, you know that she is completely avocado-obsessed. And I mean that in the best way possible. For her readers, that means that we can benefit from not only the recipes on her site, but the 75 avocado-inspired recipes in her book.

I know what you're thinking...it's probably nothing but guacamole. Au contraire, my jaded friends. By my count there are eight guacamole recipes in Absolutely Avocados...and the goat cheese version is a "must make asap" kind of recipe. Believe me. It's that good.

Gaby knows how to make the most of this creamy fruit and succeeds in showing off its versatility with recipes such as Tlayuda: Mexican Pizza, Crab Cakes with Basil-Avocado Aioli and Avocado Brownies.

And then there's this heavenly breakfast dish. I'm a complete sucker for anything that involves poached eggs. Or smoked salmon and avocados, for that matter. If this was placed in front of me on Mother's Day, I would be one happy lady!

I layered the dish carefully, giving proper reverence to each ingredient. I piled the lemon-touch greens on each place, then carefully layered on chunks of smoked salmon (you could use lox, too) and slices of creamy avocado. The poached egg then lay gently on top until I prodded it with my fork to allow the bright yellow yolk to spill down onto the salmon, avocado and greens, acting as a rich dressing.

What a fantastic array of flavors and textures. This is a salad I will be making over and over again.

Absolutely Avocados? Absolutely brilliant.

How to make poached eggs with avocado and smoked salmon:

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.

What to serve with poached eggs:

Round out brunch with one of these recipes...

• Roasted Mini Potatoes
• Sweet Potato Hash
• Strawberry Mango Fruit Salad
• Grilled Pineapple Kabobs
• Skinny Banana Bread with Blueberries

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Poached Eggs Over Avocado & Smoked Salmon

This salad is spectacularly delicious! A perfectly poached eggs pairs with smoked salmon, avocado and greens. Serve for brunch, lunch or dinner.

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Healthy Breakfast

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 Servings

Calories: 214kcal

Author: Dara Michalski | Cookin' Canuck

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Ingredients

• 1 tablespoon white vinegar
• 2 cups microgreens
• 1 meyer lemon or regular lemons
• 8 ounces 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.

Notes

From Absolutely Avocados by Gaby Dalkin. Reprinted with her permission.

 

WW (Old Points) 5 / WW (Points+) 5

Nutrition

Serving: 1Plate | Calories: 214kcal | Carbohydrates: 5g | Protein: 18g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 177mg | Sodium: 512mg | Potassium: 417mg | Fiber: 4g | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 6.4mg | Calcium: 42mg | Iron: 1.7mg

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