Coral salty, sweet salmon, a soft oozing poached egg, lime spiked avocado and the kick of chilli cooled with sour cream. All on top of a toasted english muffin. This muffin breakfast is miles away from the McMuffin. With a short cooking time this recipe is perfect for brunch.
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
Prevent your screen from going dark
300gsalmon fillets- this is usually 2 pieces
large handful coriander
large handful mint
Zest one lime into a ziplock bag and then squeeze over the juice. Cut the remaining lime in half juice one half into the bag and set the other half aside for later. .
Tip in the salt and sugar, seal the bag and then squish everything about to combine.
Add the salmon fillets and place in the fridge to cure for an hour.
Finely chop the red chilli and mix it with the sour cream, along with a pinch of salt.
Once the salmon has had it's curing time, remove it from the fridge. Remove them from the curing liquid and brush off any pieces of zest. Set aside on kitchen paper
Place a heavy bottomed frying pan over a high heat and get it smoking hot.
Add the oil and then place the salmon into the pan. Cook for 30 seconds until the outside is golden. Flip and repeat on the other side. You want a crisp exterior but a coral soft raw wobble inside. (If you ave concerns about raw fish then cook for 5 minutes)
Remove the salmon from the pan and allow to cool whilst you prepare the dish.
Bring a large pan of water to the boil. Place the eggs (still in their shells) into the water for 20 seconds. Then remove from the water.
Turn the water down to the merest simmer and then crack in the eggs. Poach for 3 1/2minutes for small/medium eggs and 4 minutes for large/extra large eggs.
Remove the eggs from the water and drain on kitchen towel.
Lightly toast the english muffins.
Cut the avocados in half, remove the stone, carefully peel, then cut into thin slices and spritz them with the reserved half of lime.
Slick the muffin in half and arrange on a place with the pieces of avocado.
Cut the salmon into small chunks and divide amongst the plates.
Top with the poached eggs and then add plenty of fresh coriander and mint.
Sprinkle over a few extra slices of chilli and spoon over some of the sour cream.