• 2 fresh eggs
  • 2 thick slices wholegrain or sourdough bread, grilled or toasted
  • 175 g pottle Just Smash Avocado & Basil Pesto
  • 2 slices (50g) smoked salmon
  1. Poach the eggs in a saucepan with gently simmering water until the whites are set and yolks are still runny.
  2. To serve spoon a thick layer of Just Smash Avocado & Basil Pesto onto the toasted bread. Top with a slice of smoked salmon and poached egg. Garnish with your favourite toasted seeds* and ground black pepper and salt, or freshly chopped parsley.

*We used toasted sunflower and sesame seeds with linseeds and black sesame seeds.

Top Tips

  • When poaching eggs:
    • Make sure the eggs are fresh. Fresh eggs have a thicker white and hold their shape better when poaching.
    • Crack the eggs into a cup before tipping it into the pan.
    • The water in the pan should be at least 5 cm deep. Add a dash of vinegar to the water.
    • Drop the egg into the simmering water. Do not allow the water to boil. Cook for 3-4 minutes until the white has set and the yolk cooked to your liking.
  • If grilling the bread, brush slices with a little olive oil before either placing under the grill or frying in a griddle pan.

Swap it out

  • Replace the poached eggs with scrambled eggs if wished.
  • Replace salmon with wilted spinach or grilled bacon if wished.
  • Other Just Smash dip range can be used in this recipe.

Switch it up

  • You can use other breads of choice like sourdough, Swedish rye, etc.
  • Add finely chopped fresh chilli to the smash dip before spreading if wished.

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