Poached egg pots with smoked salmon and avocado salsa

Smoked salmon and avocado salsa

• 1 tbsp spring onion/shallot trimmed and cut into pieces
• 80 g smoked salmon
• 10 fresh baby spinach leaves (optional)
• sea salt to taste
• ground black pepper to taste
• 20 g lemon juice (approx. ½ lemon), to taste
• ½ avocado flesh only, cut into cubes (1 cm)

Poached egg pots

• 700 g water
• 150 g fresh baby spinach leaves stalks removed
• ½ tsp sea salt
• 30 g pouring (whipping) cream
• 1 tbsp Parmesan cheese grated
• 2 eggs