It is the new year and I have a new favourite weekend lunch. Don't get me wrong, I am still rather partial to scrambled egg and chorizo, but this chili and lime avacado with poached eggs and smoked salmon is simply devine.
I first had a version at this dish for brunch at Bill's restaurant. They sell it with the choice of smokey bacon or smoked salmon. My husband can also say that halloumi goes well too. Whilst they use some sour dough, I just used standard brown toast.
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| Chili And Lime Avocado With Poached Eggs And Smoked Salmon |
I have to say I had forgotten how easy (and quick) it is to poach eggs. They always have a lovely runny middle and I think I will be doing these more often that boiled eggs as it is just easier to get them right. The recipe below is for one, just double, triple or quadruple up if necessary. I have used fresh avacado in this recipe, but it also works well with a frozen avocado. It just won't look as pretty.
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| Chili And Lime Avocado With Poached Eggs And Smoked Salmon |
Chili And Lime Avocado With Poached Eggs And Smoked Salmon
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1 slice of toast
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1/2 a ripe avacado
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1tsp chilli flakes
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1/2 a lime
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2 eggs
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1tbsp vinegar
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Smoked salmon
- Cut up half an avacado into small chunks.
- Squeeze the juice of 1/4 of a lime over the avocado and sprinkle over the chili flakes. Toss the avocado so it is all covered in juice and chili flakes.
- Using boiling water from the kettle add water and vinegar to a small saucepan.
- Crack the eggs into the boiling water and leave to boil for just over two minutes.
- Take a piece of toast and top with the avocado mixture.
- Top with the two poached eggs, removing them from the water with a slotted spoon.
- Serve with a slice of smoked salmon and a wedge of lime.
What is your favourite brunch or light lunch?
This would make a delicious lunch any day! Thank you for sharing with #CookBlogShare
ReplyDeleteI am slightly addicted at the moment!
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