- Smoked Salmon
- 2 Eggs
- 1 Avocado
- 1 tsp olive oil
- 1/2 lemon juice
- Salt & pepper
Steamed the asparagus for no more than 5 minutes. Once ready, place them in a plate. Topped with smoked salmon slices.
In a pot, bring water to the boil. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around. Add the egg: Carefully drop the egg into the center of the whirlpool.
Let it poach for about 3-4 minutes. Lift it out carefully and serve immediately. Place them on top of the salmon and asparagus.
For the sauce: in a food processor, add the avocado, the olive oil, lemon juice, salt & pepper. Choose the appropriate setting (mine is low), let it mix until smooth consistency. Serve on top of the eggs, salmon and asparagus.