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We have Amy Hopkins joining us in the kitchen do another great healthy from her cookbook Inside the WH kitchen.

We will be making one of the easiest weeknight meals, hake En Papillote, the fish is cooked in parchment paper that allows all the juices to stay intact and means you can cook whatever veggies you like on the side without all the juices mingling. We’ve got Baked Hake and Asparagus on the way!

Poached Eggs & Smashed Avocado on Toast

Recipe by Amy Hopkins

Ingredients

  • 2 Large Eggs
  • 1 Slice of Whole Wheat Seeded Loaf Bread or Rye Bread toasted
  • 50 g Smoked Salmon Ribbons
  • ½ Avocado
  • 1 Tbsp White Vinegar
  • 1 Tbsp Pumpkin Seeds toasted
  • 1 Tbsp Sunflower Seeds toasted
  • 2 tsp Olive Oil
  • 1 tsp Spirulina Powder
  • 2 Lemon Wedges
  • Handful Baby Spinach
  • Handful Dill roughly chopped
  • Salt and Pepper to taste

Instructions

  1. Bring a pot of water to the boil, add the vinegar and a tsp of salt. Once the water has reached boiling point, reduce the heat down so that your water will be at a light simmer.
  2. Bring a saucepan to a medium-high, add the olive oil and the spinach and allow to cook for 3-4 minutes, add the spirulina powder, mix to combine, then set aside.
  3. Crack an egg carefully into a cup, then gently pour the egg into the water, repeat for the other egg and allow to cook for 3-4 minutes for a soft, 4-6 minutes for medium and 6-8 minutes for a hard-poached egg.
  4. Meanwhile smash the avocado onto the toasted bread using a fork, top with the cooked spinach, season with salt and pepper, then remove the eggs from the water and place them onto the toast.
  5. Then add the smoked salmon, dill and toasted seeds and serve immediately with some freshly squeezed lemon.

Recipe Notes

(makes 1) Recipe by Nicole Snelling