On occasion I’m using recipes from Michael Mosley’s book The 8 week blood sugar diet. Some are lovely. Some are dull. His poached egg and salmon stack recipe is a favorite. I’ve amended it slightly by taking out the creme fraiche and cress and pine nuts. Mine is quicker to make, but not necessarily better.
I find avocado’s fill me up for ages. And they taste good. And they are full of good stuff. Poached eggs are a challenge though. Some people have a knack of cooking them in swirling water and a bit of vinegar. I cannot get the hang of that. So I use these clever little poaching bags.
Dr Mosley suggests this is a brunch meal. Nice on a weekend when you have time to make it. Probably a bit faffy for a weekday breakfast if you are a busy person.
I give this a 5/5 for taste, nutritional content, appearance and that all important full feeling.
Recipe serves 1. This is somewhere between 300 and 400 calories.
- 25g smoked salmon trimmings (the bits that get cut off salmon slices are cheap and work well in this, but any smoked salmon will do)
- 1 egg
- 1 portobello/large field mushroom
- 1 avocado
- 25g feta cheese
- black pepper
- chilli flakes (optional)
Grill the mushroom until it is warm all the way through
Mash the avocado with a bit of lemon, add the black pepper, feta and salmon. I then pop this mixture in the microwave for 40 seconds so it’s not cold against the warm mushroom and nice runny egg.
Poach an egg (5-6mins for cooked but still runny)
Put the avocado mixture on the mushroom. Put the egg on the avocado mixture. Consume.