Eggs Poseidon


4 poached eggs

2 English muffins

6 ounces of chevre goat cheese

1 avocado

1 pouch Fishpeople Chinook Salmon in Chardonnay Reduction Sauce

Lemon zest

½ lemon to squeeze over final preparation

Smoked paprika


  1. Heat the Salmon Chardonnay pouch 3 minutes in boiling water

  2. In a small bowl mix 2 tbsp. of the fish and sauce into the chevre

  3. Toast English muffins

  4. Poach eggs until firm (approximately 3-4 minutes)

  5. Cut avocados into strips

  6. Spread chevre mix on muffins, then place two avocado strips on each muffin

  7. Place eggs on avocados

  8. Spoon sauce and fish over eggs

  9. Garnish w/lemon zest and a squeeze of the lemon

  10. Sprinkle with smoked paprika

  11. Salt and pepper to taste