Poached Egg and Salmon Stack

Name: Poached Egg and Salmon Stack
Prep time: 7 min
Cook time: 5 min
Total time: 12 min
Cuisine: European
Ingredients: 4 portobello mushrooms; drizzle of olive oil; 2 slices of smoked salmon (50g); 1 tbsp half-fat creme fraiche; 1 tsp wholegrain mustard; squeeze of lemon juice; 2 handfuls of watercress, chopped; 2 eggs, poached; 1 tbsp pine nuts, toasted

3 steps

Prep:7minCook:5min

This Poached Egg and Salmon Stack on Portobello Mushrooms is a delightful and nutritious dish that combines the earthy richness of portobello mushrooms with the silky poached egg and savory smoked salmon. A low-carb, flavorful meal perfect for brunch or a light dinner.

Updated at: Sun, 29 Dec 2024 07:05:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories202.8 kcal (10%)

Total Fat14.6 g (21%)

Carbs5.2 g (2%)

Sugars2.8 g (3%)

Protein14.3 g (29%)

Sodium315.1 mg (16%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

4portobello mushrooms

olive oil

50gsmoked salmon

1 Tbsphalf-fat creme fraiche

1 tspwholegrain mustard

fresh lemon juice

2 handfulswatercress

1 Tbsppine nuts

Instructions

Step 1

Turn the grill to high. Place the mushrooms on the baking tray, drizzle with the oil and season with a pinch of salt and plenty of black pepper. Grill for 3 minutes.

Step 2

Put a slice of smoked salmon on each mushroom. Mix together the creme fraiche, mustard and lemon juice and spread over the salmon.

Step 3

Top with a handful of watercress, a poached egg, and a scattering of pine nuts.