Richard’s Recipes: Oven bottom muffins with avocado mash, smoked Scottish salmon and poached eggs

Richard’s Recipes: Oven bottom muffins with avocado mash, smoked Scottish salmon and poached eggs

Super quick and easy, try them for breakfast, brunch or a light lunch served with a chilled glass of something white.  

Makes 2

Ingredients:       

2 oven bottom 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 to 225°c. Place the water into a suitable saucepan 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 before grilling adds a subtle nuttiness to the muffins.
Halve, de-stone and peel the avocado and place into a bowl, add the lime juice, season with sea salt and black pepper, and mash with a fork.
Crack the eggs into the saucepan and poach until cooked to your liking. Remove and dry on a 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 chives to serve.

Image is for illustration only