Poached egg pots with smoked salmon and avocado salsa

Poached egg pots with smoked salmon and avocado salsa

4.7 91 évaluation

Prép. 15min

Total 30min

2 portions

Ingrédients

Smoked salmon and avocado salsa

spring onion/shallot trimmed and cut into pieces
1 tbsp
smoked salmon
80 g
fresh baby spinach leaves (optional)
10
sea salt to taste
ground black pepper to taste
lemon juice (approx. ½ lemon), to taste
20 g
avocado flesh only, cut into cubes (1 cm)
½

Poached egg pots

water
700 g
fresh baby spinach leaves stalks removed
150 g
sea salt
½ tsp
pouring (whipping) cream
30 g
Parmesan cheese grated
1 tbsp
eggs
2

Niveau

facile

Infos nut. par 1 portion

Sodium 1333.5 mg

Protides 23.4 g

Calories 1539.5 kJ / 366.6 kcal

Lipides 28.3 g

Fibre 5.3 g

Graisses saturées 8.1 g

Glucides 2.6 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Thermomix Favourites 10 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Braised cabbage and leek with steamed salmon

45min

Sous vide fillet steak with gin and peppercorn sauce

2h 20min

Asparagus and broad bean salad

25min

Poached eggs using blade cover

30min

Mushrooms with pistachio butter

35min

Creamy scallop soup with chorizo

30min

Brussels sprouts with lime crumb

20min

Poached eggs with blade cover

30min

Sous vide salmon with avocado cream (TM5)

1h 5min

Pork and gravy with red wine cabbage

1h 10min

Scallops with pea purée

25min

Lamb fillets with pink peppercorn sauce

30min