Description
A delicious and nutritious breakfast plate featuring creamy avocado, perfectly poached eggs, and smoky salmon, served over fresh arugula dressed with lemon and olive oil. This light yet satisfying dish is perfect for a healthy brunch or breakfast.
Ingredients
Scale
Poached Eggs
- 2 large eggs
- 1 tablespoon white vinegar (for poaching)
Main Plate
- 1 ripe avocado (halved, pitted, and sliced)
- 4 oz smoked salmon
- 1 cup baby arugula or mixed greens
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- Red pepper flakes (optional)
- Fresh dill or chives for garnish (optional)
Instructions
- Prepare the Poaching Water. Fill a medium saucepan with 3 inches of water and bring it to a gentle simmer over medium heat. Add 1 tablespoon of white vinegar to help the eggs coagulate while poaching.
- Poach the Eggs. Crack each egg into a small bowl for easy transfer. Using a spoon, swirl the simmering water to create a gentle whirlpool. Gently slip each egg, one at a time, into the water. Poach for 3 to 4 minutes for runny yolks or cook longer if firmer yolks are desired. Remove the eggs carefully using a slotted spoon and let them drain on paper towels.
- Prepare the Greens. In a small bowl, toss the baby arugula or mixed greens with 1 tablespoon olive oil, 1 teaspoon lemon juice, salt, and black pepper to taste. This light dressing complements the richness of the egg and salmon perfectly.
- Assemble the Plate. Divide the dressed greens evenly between two plates. Layer each plate with half an avocado sliced, followed by slices of smoked salmon, then top with one perfectly poached egg. Season each plate with additional salt, black pepper, and red pepper flakes if desired.
- Garnish and Serve. Garnish the plates with fresh dill or chives for added flavor and visual appeal. Serve immediately for the best taste and texture.
Notes
- Serve with toasted sourdough or rye bread for a heartier meal.
- Add capers or pickled red onions for extra flavor.
