“Exquisite Chilean Breakfast: Aromatic Smoked Salmon, Creamy Avo-Lime Mash, & Fragrant Roasted Tomatoes”
Savor a mouthwatering and advanced Chilean breakfast with this recipe that combines succulent smoked salmon, creamy avocado-lime mash, fragrant roasted tomatoes, poached eggs, and crumbled queso fresco. This fusion dish is perfect for food lovers seeking an elevated culinary experience.
Allergens
Fish (Salmon), Dairy (Queso Fresco)
Ingredients
- 6 oz smoked salmon, flaked 2 ripe avocados, halved and pitted 1 lime, juiced and zested Salt and pepper, to taste 4 medium tomatoes, halved 1 tbsp olive oil 1/4 cup fresh cilantro leaves 2 large eggs, poached 1/2 cup crumbled queso fresco
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. In a small bowl, mix together the lime juice and zest. Season with salt and pepper, to taste. Place the halved avocados in a separate dish and spoon the lime mixture over them. Mash until smooth and creamy. On the prepared baking sheet, arrange tomato halves cut side up. Drizzle with olive oil and season with salt and pepper. Roast for 12 15 minutes or until tender. While the tomatoes are roasting, poach the eggs to your preferred doneness.
Chef’s Insight
To enhance the aroma, add a pinch of smoked paprika to the avocado mash.
Notes
Make sure to use ripe avocados for the best texture and flavor.