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Hot Smoked Salmon Breakfast Bowl with Figs, Avocado & Poached Egg

  • 30 minsCooks in 30 mins
  • Easy Easy
  • Serves 2Serves 2

METHOD

Step 1

Place cherry tomatoes on an oven tray and lightly roast in a preheated oven of 200°C for 10-15 mins or until skins are just beginning to split. Remove from oven and set aside. Combine sauce ingredients together in a small bowl and mix well. Set aside.

Step 2

Heat oil in a non-stick pan and add spinach leaves. Toss over heat for 2 minutes to lightly wilt the leaves. Divide wilted leaves between 2 serving bowls. Top with TASSAL Hot Smoked Salmon, slices of avocado, fig and a poached egg.

Step 3

Finish each bowl with 3 roasted tomatoes, a sprinkle of pomegranate seeds and a few chopped pistachio nuts. Drizzle with sauce and garnish with parsley leaves. Delicious served with sliced sour dough bread and enjoy!

Ingredients:

150g TASSAL Hot Smoked Tassie Salmon, Natural, skin removed then broken into 3 pieces
1 tsp olive oil
100g baby spinach leaves
1 avocado, cut in half, peeled then sliced
2 figs, cut in half
2 eggs, poached
2 tbsp pomegranate seeds
2 tbsp chopped pistachio nuts
a few parsley leaves
6 vine cherry tomatoes

Sauce:
2 tbsp mayonnaise
1 tsp lemon juice
pinch smoked paprika

VIDEO