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.
- 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
- Olive oil
- White vinegar
- 1/2 tsp Dukkah spice mix
- Wash and quarter the new potatoes (skin on) and simmer for 10 minutes, till cooked.
- Drain and mix in a bowl with the chilli sauce, a pinch of salt and a careful splash of olive oil.
- Squeeze the lime juice on top of the avocado slices and sprinkle carefully with a bit of sea salt.
- Slice the smoked salmon into thin slices.
- To poach the eggs bring a pot of water to the boil.
- Add a tablespoon of white vinegar.
- With a fork or spoon stir quickly in the middle to create a whirlpool and quickly crack an egg into its centre.
- Simmer for 3-5minutes for a runny poached egg or a bit longer if you like it firmer.
- Cook one egg one at a time.
- Serve the egg(s) on a bed of potatoes, topped with the salmon strips and the avocados on the side.
- Add sliced baby tomatoes on the avocado if that takes your fancy.
- Sprinkle the dish with the Dukkah spice mix or a bit of salt.
- 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.
I am getting ready for Christmas, are you? Personally I don’t want to worry about getting the exact quantity of specific root vegetable for my Christmas dinner right – I rather like using what I have. So here is a recipe which is adaptable to any root vegetable at your disposal for your Christmas dinner. It is a moreish alternative to roast veggies you might have previously served at Christmas. And if you have already ordered a vegetable festive box from Riverside Market Garden you should have exactly what you need to make this dish which will complement your turkey, goose, pork or other roast of choice beautifully. I strongly recommend using a sprinkle of the delicious dukkah condiment, the recipe of which you can also find on Lia’s Kitchen website here.
Ingredients (feed 4-6 as part of a Christmas or other roast dinner)
- 600g mixed root vegetable, coarsely chopped (use equal amounts of e.g. parsnip, carrot and Jerusalem artichokes or celeriac and or 200g of each)
- 3 leeks, coarsely chopped
- ½ tsp dried thyme
- ½ tsp ajwain/carom seeds or dried oregano (optional)
- 2 Tbsp. sesame seeds
- 1 tsp salt
- Olive oil
- 2 Tbsp Dukkah mixture (optional- see recipe here https://liaskitchen.com/2015/12/12/the-wonderful-dukkah-condiment/)
- Peel or wash the root vegetable well with a brush and coarsely chop it together with leek.
- If using celeriac and Jerusalem artichokes place these in a bowl of acidulated water to avoid them turning brown, i.e. water with some lemon juice or vinegar.
- In a baking tray pour enough olive oil to line its wide base.
- Stir fry the vegetable and leek for 5 minutes after adding the salt and thyme.
- Add the sesame, adjwein or oregano (optional) and stir to make sure all veg is coated well in the oil.
- Roast for 40 minutes in a medium oven (180 centigrade) until the veg is cooked enough to pierce with a fork but does not fall apart.
- Sprinkle with the Dukkah mixture generously once you have removed from the oven. If you do not want to add the Dukkah season to taste adding a couple of pinches of salt.