Poached Eggs with Crispy Sweet Potato Toast, Smoked Salmon, and Creamy Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Poached Eggs with Crispy Sweet Potato Toast, Smoked Salmon, and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato Toast, Smoked Salmon, and Creamy Avocado

Enjoy a vibrant plate featuring delicately poached eggs nestled atop crispy sweet potato toast. This dish is elegantly layered with smoky salmon and finished with creamy avocado, delivering a balanced and satisfying medley of flavors and textures that is as nourishing as it is delicious.

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NUTRITION

440kcal
Protein
35g
Fat
25.5g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

3 ounces Smoked Salmon

1/2 medium Sweet Potato

1/4 medium Avocado

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato and slice it lengthwise into thin, toast-like slices (using about half of a medium sweet potato). Lightly season with salt and pepper and, if desired, spray with a bit of olive oil.

  • 3

    Arrange the sweet potato slices on a baking sheet and roast in the preheated oven for about 20 minutes or until they become crispy along the edges, flipping once halfway through.

  • 4

    While the sweet potato toast is baking, bring a medium pot of water to a simmer and add a splash of vinegar. Gently crack the eggs into small bowls and carefully slide them into the simmering water. Poach the eggs for about 3 minutes for a soft, runny yolk, then remove with a slotted spoon.

  • 5

    To assemble, place the crispy sweet potato toast on a serving plate. Top each piece with a poached egg. Arrange the smoked salmon over the eggs, and add slices or a gentle mash of the avocado on the side.

  • 6

    Season with extra salt, pepper, and a squeeze of lemon if desired, and serve immediately.

Poached Eggs with Crispy Sweet Potato Toast, Smoked Salmon, and Creamy Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Poached Eggs with Crispy Sweet Potato Toast, Smoked Salmon, and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Poached Eggs with Crispy Sweet Potato Toast, Smoked Salmon, and Creamy Avocado

Enjoy a vibrant plate featuring delicately poached eggs nestled atop crispy sweet potato toast. This dish is elegantly layered with smoky salmon and finished with creamy avocado, delivering a balanced and satisfying medley of flavors and textures that is as nourishing as it is delicious.

NUTRITION

440kcal
Protein
35g
Fat
25.5g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

3 ounces Smoked Salmon

1/2 medium Sweet Potato

1/4 medium Avocado

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato and slice it lengthwise into thin, toast-like slices (using about half of a medium sweet potato). Lightly season with salt and pepper and, if desired, spray with a bit of olive oil.

  • 3

    Arrange the sweet potato slices on a baking sheet and roast in the preheated oven for about 20 minutes or until they become crispy along the edges, flipping once halfway through.

  • 4

    While the sweet potato toast is baking, bring a medium pot of water to a simmer and add a splash of vinegar. Gently crack the eggs into small bowls and carefully slide them into the simmering water. Poach the eggs for about 3 minutes for a soft, runny yolk, then remove with a slotted spoon.

  • 5

    To assemble, place the crispy sweet potato toast on a serving plate. Top each piece with a poached egg. Arrange the smoked salmon over the eggs, and add slices or a gentle mash of the avocado on the side.

  • 6

    Season with extra salt, pepper, and a squeeze of lemon if desired, and serve immediately.