Tags
avocado, Cape Town Chef Cooks, Chillies, Clifton Kitchen - Cooking thorugh the seasons, food and drink, food and travel writing, Food Blogs, Food Writing, healthy food, Healthy Meals, ingredients, Kate Abbott, Lifestyle, Light meals, Olive oil, Photography, Poached egg, recipes, smoked salmon
I love Avocado, smoked salmon and eggs, and in this recipe I have combined them to produce a dish that is full of fantastic flavour. It is healthy and easy to prepare and is one of my favourite meals for lunch or brunch.
Ingredients
Toasted wholegrain brown bread
A few slivers of smoked salmon
A few slices of avocado
A soft boiled or poached egg
Lemon juice
Olive oil chilli dressing
Black pepper
Sea salt flakes
Method
Cut the toast in half and place the toast on a plate; drape over a few slivers of smoked salmon followed by a few slivers of avocado. Place the poached egg on the plate next to the smoked salmon and avocado.
Sprinkle over some lemon juice and dress with the chilli dressing and some black pepper. Season the egg with a little salt.
For the chilli dressing
Ingredients
2 medium hot chillies
Juice from one lime
Pinch of salt
Pinch of sugar
Olive oil
Method
Place the chillies, lime juice, salt, and sugar in a container and blitz with a hand held blender until you have a rough mixture. Stir in some olive oil and serve.
Clifton Kitchen - Cooking Through The Seasons 