Poached eggs with avocado and chilli potatoes 

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You don’t need to wait for the weekend for this beautiful dish. It’s a great light midweek dinner or lunch as well as the perfect weekend brunch. 

We live in the age of avocado craze so admittedly this is not the first time you see a recipe like this one. But I was asked to blog the recipe by one of my followers when I posted a photo on social media…and here it is. 

I love using potatoes instead of bread but sourdough or other bread is a great alternative if that’s what you have handy. 

Poached eggs are  an absolute treat for me but if you like scrambled or fried don’t let me stop you. 

And  Dukkah, the Egyptian spice condiment the recipe for which is on my blog,  lifts flavours and as another page follower said ‘makes everything taste better’. So maybe have a go at making it this week. 

I love smoked salmon with avocado but you can easily omit it and replace with anything you fancy, for example sundried tomatoes work really well with this dish, as does chorizo and other spiced sausage if you are a carnivore.

Ingredients 

Feeds 2

  • 2-4 eggs, depending on your hunger
  • 1 avocado, halved and thinly sliced 
  • 170g new potatoes
  • 60g smoked salmon, half a packet 
  • Half a lime
  • 1/4 tsp chilli and garlic paste or 4 drops of Tabasco sauce 
  • A few slices baby plum or cherry tomatoes 
  • Salt
  • Olive oil 
  • White vinegar
  • 1/2 tsp Dukkah spice mix 

Preparation

30 minutes 

  1. Wash and quarter the new potatoes (skin on) and simmer for 10 minutes, till cooked.
  2. Drain and mix in a bowl with the chilli sauce, a pinch of salt and a careful splash of olive oil. 
  3. Squeeze the lime juice on top of the avocado slices and sprinkle carefully with a bit of sea salt. 
  4. Slice the smoked salmon into thin slices.
  5. To poach the eggs bring a pot of water to the boil.
  6. Add a tablespoon of white vinegar.
  7. With a fork or spoon stir quickly in the middle to create a whirlpool and quickly  crack an egg into its centre.
  8. Simmer for 3-5minutes for a runny poached egg or a bit longer if you like it firmer.
  9. Cook one egg one at a time.
  10. Serve the egg(s) on a bed of potatoes, topped with the salmon strips and the avocados on the side.
  11. Add sliced baby tomatoes on the avocado if that takes your fancy.
  12. Sprinkle the dish with the Dukkah spice mix or a bit of salt.

Lia’s Tips:

  • You can also add more mild chilli sauces of your choice like Cholula or the coriander chilli sauce from Blaencamel market stall in Cardiff.
  • A dollop of yoghurt is mighty fine with this dish too.
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