Muffin with avocado and smoked salmon

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Allergen – contains fish, egg and gluten.

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g NF Nut free DF Dairy free Breakfast Main meal

Ingredients

English muffins - 5 (1 muffin 65 grams)

Pepper – black - Pinch

Spinach - 200 grams (Wilted)

Smoked salmon - 250 grams

Eggs - 10 (Whole)

Avocado - 325 grams (Sliced)

Tomato - 220 grams (Dice)

Red onion - 160 grams (Dice)

Parsley – continental - 2 tbsp. (Leaves)

English muffins - 650 grams (1 muffin 65 grams)

Pepper – black - ½ tsp.

Spinach - 400 grams (Wilted)

Smoked salmon - 500 grams

Eggs - 20 (Whole)

Avocado - 650 grams (Sliced)

Tomato - 440 grams (Dice)

Red onion - 320 grams (Dice)

Parsley – continental - ¼ bunch (Leaves)

English muffins - 50 (1 muffin 65 grams)

Pepper – black - 10 grams

Spinach - 2.0 kg (Wilted)

Smoked salmon - 2.5 kg

Eggs - 100 (Whole)

Avocado - 3.0 kg (Sliced)

Tomato - 2.0 kg (Dice)

Red onion - 1.3 kg (Dice)

Parsley – continental - 1 bunch (Leaves)

Method

Bring a pot of water to the boil with a little vinegar and boil the eggs until soft, approx. 6-7 minutes, refresh under cold water, peel, put aside for later.
Wilt spinach in the microwave or in a pot, season with pepper, set aside.
In a blender put the tomato, red onion and parsley, blend until finely chopped.
Split the muffins in half and toast, evenly distribute the spinach on the muffins top with the smoked salmon, slices of avocado, and half an egg on each.
Spoon over a little of the tomato salsa on each and serve.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.