Layered Salad With Poached Egg And Smoked Salmon

Name: Layered Salad With Poached Egg And Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoons Salt; 1 Tablespoon Vinegar; 2 whole Eggs; 1 cup Baby Spinach, Washed And Dried; 1/2 whole Avocado, Sliced; 4 slices Tomato; 6 slices Cucumber; 2 teaspoons Lime Juice; 2 Tablespoons Flax Seed Oil; 2 Tablespoons Balsamic Vinegar; 2 slices Smoked Salmon, Torn Into Strips; 1/4 whole Red Onion, Sliced; Salt And Fresh Ground Pepper

Servings: persons

1/2 teaspoons Salt
1 Tablespoon Vinegar
2 whole Eggs
1 cup Baby Spinach, Washed And Dried
1/2 whole Avocado, Sliced
4 slices Tomato
6 slices Cucumber
2 teaspoons Lime Juice
2 Tablespoons Flax Seed Oil
2 Tablespoons Balsamic Vinegar
2 slices Smoked Salmon, Torn Into Strips
1/4 whole Red Onion, Sliced
Salt And Fresh Ground Pepper

1
Fill a small saucepan with 2 to 4 inches of water and heat over high heat. Bring to a rolling boil then reduce heat and bring to a simmer. Add salt and vinegar.
2
One at a time crack an egg into a teacup and tilt the cup to bring the egg to the edge of the cup. Place the cup level with the water and gently slide the egg into the water. Allow the egg to cook for approximately 3 minutes or until the egg white is set.
3
Carefully retrieve the egg with a slotted spoon and drain well.
4
Lay down a bed of spinach on a medium-sized plate. Add a layer of avocado (3 to 4 slices). Place 2 slices of tomato on top of the avocado and 3 slices of cucumber on top of the tomato. Drizzle with half of the lime juice, flax seed oil and balsamic vinegar.
5
Place half of the smoked salmon on top of the vegetables then place an egg on top. Sprinkle with half of the red onion and fresh ground pepper and salt.
6
Repeat with next plate.
7
Eat with a knife and fork and a slice of bread to mop up the yolk and excess oil and vinegar.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 teaspoons Salt, 1 Tablespoon Vinegar, 2 whole Eggs, 1 cup Baby Spinach, Washed And Dried, and more.

Yes, Layered Salad With Poached Egg And Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!