Calories 550, protein 22G, fat 43G, carbohydrates 22G, sodium 1620MG, fiber 8G, sugar 3G
Total time 15 minutes
Preparation time is 5 minutes
Cooking time is 10 minutes
Ingredients (1 person)
1/2 wheat English muffin (or: thick eggplant slices)
2 tablespoons mashed avocado
2 ounces of smoked salmon
1 boiled egg
1 tablespoon white wine vinegar
2 tablespoons olive oil mayonnaise
Side dishes
Fresh or dried cumin
steps
Bring a pot of water to a boil. Add a little sea salt and 1 tablespoon of white wine vinegar. Beat the eggs in a bowl and pour the eggs into boiling water. Cook for 3 – 5 minutes, depending on how well you want the egg whites to cook.
Bake wheat English muffin thick eggplant slices.
Add avocado, smoked salmon, poached eggs and dutch egg yolk cream chutney. Decorate with cumin!
<h1 class="pgc-h-arrow-right" data-track="26" > Dutch egg yolk cream chutney</h1>
Ingredients (8 persons)
1 cup; 2 tablespoons = 1 serving
3 egg yolks
Juice 1 lemon
2 1/2 tablespoons hot water
3/4 cup olive oil
A pinch of sea salt
1 tablespoon smoked paprika
Add egg yolks, hot water and lemon juice to a food processor (or blender). The pulses mix for a few seconds until a little muddy.
Set the food processor to a constant speed and slowly pour in the olive oil as you mix. When the sauce forms/thickens, add a small amount of sea salt and measured smoked paprika. Season with a spatula and sprinkle with sea salt and pepper.
shelve. Store in an airtight container in the refrigerator.
