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Poached Eggs Over Avocado & Smoked Salmon

From "Absolutely Avocados" by Gaby Dalkin. Reprinted with her permission.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: Healthy Breakfast
Servings: 4 Servings
Calories: 214kcal
Author: Dara Michalski | Cookin' Canuck

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

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