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Quinoa cake, smoked salmon, avocado, poached egg

Serves 4


For the quinoa cake.

220g cooked quinoa, at room temperature

180ml liquid whole egg

½ teaspoon fine-grain sea salt

10g finely chopped fresh chives

10g grated Parmesan

8g cloves garlic, finely chopped

80g panko bread crumbs, plus more if needed

Water, if needed

1 tablespoon olive oil


4 gourmet poached eggs

120g smoked salmon

4 avocado halves sliced


  1. Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, cheese and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into eight 1-inch/2.5cm thick patties
  2. Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned.
  3. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.
  4. Bring a pan of water to a gentle simmer, then put the eggs in for 30 seconds.
  5. Put the quinoa cake on the plate, then top with smoked salmon the avocado and then the poached egg.


CER007            MG R T EAT RED AND WHITE QUINOA               250G

EGG021            CB LIQUID EGG WHOLE FRESH                             1KG

CHE282            LL GRATED PARMIGIANO REGGIANO                 5KGX2

PUR020             MG CHEFS GARLIC PUREE                                      1KG PET


EGG035            LL FREE RANGE GOURMET POACHED EGG         x 6- TOO

VEG125            LAFRESCA AVOCADO HALVES FROZEN                60x45GR

SMS101            CB SLICED SMOKED SALMON                                   454G