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
  • lemon
  • 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.