I must confess I am not usually a sucker for supermarket deals, but I made an exception this week. Late on Thursday evening, I joined the throng of harried shoppers all desperately trying to complete that last-minute grocery shop before the supermarkets closed for the Easter celebrations. As I stood in the longer-than-usual checkout line at my local Coop Supermarket, I couldn’t help but notice the strategically placed smoked salmon on offer.
This was a half price offer on 600g of premium smoked salmon from Bell which came complete with a Salmon knife (which coincidentally, has been on my wish list for ever!). This caught my attention and it only took a few seconds for my brain to convince me that I had to have that salmon on offer, even though it was not on my meticulously prepared shopping list.
You have to understand that I don’t take deviations like this lightly, given my obsessions with lists, but I do have a fondness for salmon that sometimes overrides any rhyme or reason, and this was one such occasion.
So with a pantry stocked with Norwegian smoked salmon, I decided to celebrate Easter morning with eggs for breakfast – not the chocolate sort though.. Just sunny side up, with avocado, sour cream and smoked salmon.
This is my idea of culinary heaven. What’s yours?
- 1 egg large
- 2 slices smoked salmon
- 0.5 avocado
- cilantro leaves a handful, chopped
- 1 tbsp sour cream
- 2 tsp olive oil
- 1 tsp lemon juice
- chilli flakes a handful
- salt to taste
- black pepper to taste
- Lay two slices of smoked salmon on a plate and prepare the avocado.
- Scoop out the avocado into a bowl and mash. Finely chop the coriander leaves and add to the mashed avocado. Add the lemon juice, salt, black pepper and chilli flakes and mix to combine.
- Top the avocado mash with the tablespoon of sour cream.
- Add the olive oil to a skillet and heat on medium heat. When hot, turn the heat down to low and crack the egg open, and drop gently into the pan. Cook until the white of the egg is opaque and firm and the yolk is set. This should take only a minute or two. Season with salt and black pepper.
- When cooked, take the eggs out of the skillet, and place on paper towels to dab off the excess oil. Serve the egg on top of the sour cream
Is this recipe right for you?
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Afro-fusion Food Lover.
Sustainable Food Advocate.
Completely nuts about Avocado.
