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Poached Eggs, Avo & Salmon Toast


  • 100g Smoked Salmon

  • 1 Avocado

  • Rocket salad leaves

  • Pepper

  • 1 tbsp extra virgin olive oil

  • Wholemeal bread 

  • Water

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  1. Half and stone 1 avocado and place into a bowl and mash with the back of a folk until smooth.

  2. Toast the bread and spread the avocado on top of the toast with the smoked salmon.

  3. Tear a sheet of cling film and brush a small drop of extra virgin olive oil in the middle with a brush, or with your hands. 

  4. Place the cling film over a mug, pushing some of the cling film into the mug (a bit) and letting the edges cling to the rim. This will hold the cracked egg inside.


5.  Crack the egg inside the cling film, gather the edges together and twist the top to secure. Make sure there is no air inside.         Use a clip or peg if you have one.

6.  Fill a sauce pan with water and bring to a boil

7.  Place the eggs into the boiling water and boil for 4 minutes if the eggs have been in the fridge. If the eggs are at room               temperate, boil for 3.5 minutes.

8.  Once cooked, remove from the water and snip off the top of the cling film. Now gently remove the eggs from the cling film,        and place on top of the salmon.

9.  Garnish with rocket and sprinkle with a pinch of pepper.

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