Bottom Oven Muffin with Avocado Mash, Smoked Scottish Salmon and Poached Eggs

Bottom Oven Muffin with Avocado Mash, Smoked Scottish Salmon and Poached Eggs

Super quick and easy why not try them for Breakfast, brunch or a light lunch served with a chilled glass of something white. We recommend Millers Creek a fantastically smooth Australian Chardonnay

.

Ingredients: 

(yield 2 portions)

 

2 bottom oven muffins

25g salted butter

1 Ripe avocado

Juice of half a lime

Sea salt and freshly ground black pepper to taste

150g Smoked Scottish salmon

4 medium free range eggs

5g snipped chives

Sufficient water to poach the eggs

Method: 

Preheat the grill at 225°c. Place the water into a suitable sauce pan and bring to a gentle simmer.

Slice the muffins into equal halves and butter each half.

Place under the grill butter side up and toast until golden, (Buttering it first and then grilling adds a subtle nuttiness to the muffin).

Halve, de-stone and peel the avocado place into a bowl, add the lime juice season with sea salt and black pepper and mash with a fork.

Crack the eggs and poach until cooked to your liking. Remove and dry on paper towel

Divide the avocado mash equally into four and spread onto the toasted muffin halves.

Layer over the smoked Scottish salmon, top with the poached eggs and garnish with the snipped chive to serve.