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Salmon, avocado & poached egg muffins
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4 British Blacktail Free Range Eggs
2 essential White Muffins
1 avocado, sliced
100g pack Waitrose 1 Chestnut Smoked Scottish Salmon
½-1 tsp chilli sauce (such as sriracha)
2 tbsp natural yogurt
Lime wedges, to serve
1. Set a large frying or sauté pan over a low heat and pour in a kettle full of just-boiled water. The water should be hot and steaming but with no bubbles rising to the surface. One at a time, and keeping them well spaced apart, crack in the 4 eggs and poach for 2-3 minutes, until the whites are set but the yolks are still soft. Lift out with a slotted spoon and set aside to drain on kitchen paper.
2. Meanwhile, split open the muffi ns and toast. Divide between plates and arrange slices of avocado and smoked salmon on top of each half, and then a poached egg. In a bowl, swirl the chilli sauce through the yogurt and spoon over the eggs. Serve with the lime wedges to squeeze over.
The method above is a great way to poach 4 eggs perfectly at the same time. Remember, the fresher the eggs, the better the whites will hold together.
This recipe appeared within the December 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in November 2018.
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