Smashed avocado, chilli feta, salmon and poached egg


Serves 2

At this time of year, we wake earlier and tend to have the time to find a sunny spot, enjoy our freshly brewed coffee, and then head to the kitchen to cook a delicious breakfast. This recipe is a quick, simple, and utterly scrumptious way to start the day with a good dose of omega 3 fatty acids from the Regal salmon sustainably fished in Marlborough. The Zany Zeus feta is definitely worth hunting for, but be warned, it is highly addictive!

For this recipe, we use the four-minute method for poaching eggs, but everyone has their favourite way, so stick to what you know works for you.


  • 2 slices multigrain bread
  • Unsalted butter
  • 1 ripe avocado, mashed with a fork
  • Squeeze of lemon juice
  • 50g Zany Zeus Zingy chilli feta
  • 4 slices Regal smoked salmon
  • 2 free range eggs
  • Seasoning


  1. Toast and butter the bread
  2. Mix the lemon juice through the avocado and spread thickly on the toast
  3. Crumble the feta over the avocado and top it with salmon
  4. Add poached eggs and season

How to poach four-minute eggs

  1. Bring 2 cups of water to a boil in a small saucepan
  2. Break eggs in one at a time and then turn the heat off (if using electric hob then shift pot onto cold surface)
  3. Leave to sit for four minutes and then remove with a slotted spoon ensuring the water drains off completely
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