Smoked Salmon, Poached eggs & avocado sauce!


  • Smoked Salmon
  • 2 Eggs
  • Asparagus


  • 1 Avocado
  • 1 tsp olive oil
  • 1/2 lemon juice
  • Salt & pepper

How to:

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. 


RecipesAna AlarconComment