YOUR SOLIN GENERATED RECIPE
Poached Egg and Avocado Toast
Poached eggs served over toasted sprouted grain bread layered with creamy mashed avocado and savory smoked salmon for a protein-packed morning.
INGREDIENTS
1 slice sprouted grain bread
2 large eggs
3 oz smoked salmon
0.13 whole avocado
0.25 cup non-fat Greek yogurt
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
1 tsp white vinegar
PREPARATION
Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer over medium heat.
Toast the sprouted grain bread slices until golden brown and firm.
In a small bowl, mash the avocado with the Greek yogurt, lemon juice, sea salt, and black pepper until the mixture is creamy and well-combined.
Crack each egg into a small ramekin; use a spoon to create a gentle whirlpool in the simmering water and carefully drop each egg into the center.
Poach the eggs for 3 minutes until the whites are set but the yolks remain runny, then remove with a slotted spoon and pat dry on a paper towel.
Spread the avocado-yogurt mixture evenly across the toasted bread slices.
Top the avocado spread with the smoked salmon slices, followed by one poached egg on each slice.
Garnish with red pepper flakes and serve immediately while the eggs are warm and velvety.