Poached eggs with guacamole dip and smoked salmon

When I was back to school I did not appreciate breakfast so much. Now that I have turned 30 things have changed. 

There is nothing more to enjoy than preparing breakfast during weekends (or should I say brunch, since I get up a little bit late..).

Recently I decided to be more careful with my diet so I tried to find a more healthy way for cooking my morning eggs (ok, almost noon eggs). Thus, I have turned into a poached egg-holic. Below, you can find 2 methods of preparing them, I prefer the second one since it is a “safer” method and also it is possible to make several eggs at once.

Also, one of my most recent love is avocado which I have used in order to make a very cooling and tasteful guacamole dip.


  • 1 pinch black pepper
  • 2 large eggs
  • 1 drop lemon (juice, just a squeeze)
  • 1 pinch salt
  • 2 slices smoked salmon
  • 2 slice wholemeal bread, toasted (you can find a recipe on my blog by clicking here for a 5 minutes wholemeal bread, yes, 5 minutes only)
  • fresh dill
  • white wine vinegar or cling film (read the whole recipe, you will choose!)
  • guacamole dip

In order to make the guacamole dip you will also need:

  • 1 avocado, peeled, pitted, and mashed
  • 1/2 lime, juiced
  • 1/4 teaspoon salt
  • 1/4 cup diced onion
  • 1 tablespoons chopped fresh cilantro
  • 1 tomato, diced
  • 1/2 teaspoon minced garlic
  • 1/2 pinch ground cayenne pepper (optional-I didn’t have any, so I did not add it)

1. To make the guacamole dip in a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

2. Bring a small pot of water up to a steady simmer. Crack the eggs into two separate cups or ramekins. Add a splash of white wine vinegar to the pot and stir the water to create a whirlpool in the centre, then slide in one of the eggs. Poach the egg in the simmering water for 3 to 4 minutes, then remove with a slotted spoon and drain on a plate lined with kitchen paper. Repeat for the second egg.

For those who are unsuccessful, worry not! Here is a much easier cheat  method of preparing poached eggs. Fill a small saucepan half-full with water and bring to the boil. Once boiling, lower to medium heat. Meanwhile, tear some cling film (it should be at least double the width of the ramekin). Pour 2 drops of olive oil onto the cling film and spread evenly, using your fingers or a brush. It is important to oil your cling wrap, or the egg will stick to it and makes it hard to remove once the egg is cooked. Place the sheet of clingfilm in a ramekin oil side up and break the egg into the cling wrap. Gather up the edges of the cling wrap and twisting it, making sure that you have the egg enclosed well (or use a rubberband to secure it) and carefully place it in the simmering water.For eggs at room temperature, cook for 2-3 minutes until the egg whites have set. Lift the egg out of the water using a slotted spoon and cut away the wrap. Using the slotted spoon, lift the egg off the cling film and place on a serving plate. Using this method, you can cook several eggs at one time as long it does not crowd the saucepan.

3. Place some of the guacamole dip and smoked salmon on the toast and add a squeeze of lemon juice and some dill. Top with the poached eggs and a pinch of salt and pepper and serve straight away.




  1. chef mimi says:

    What a lovely combination! I could have this morning, noon, and night!

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  3. Beautiful and lovely

  4. I love this paired with guac!!

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