Name: Smoked Salmon Benedict with Sourdough Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 slice Sourdough bread; 1 tsp Grass-fed butter; 100 g Smoked salmon; 2 large Eggs; 1 tsp White vinegar; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 1 tsp Fresh chives

Smoked Salmon Benedict with Sourdough Toast

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

YOUR SOLIN GENERATED RECIPE

Smoked Salmon Benedict with Sourdough Toast

Toasted sourdough slices topped with buttery spread, silky smoked salmon, and perfectly poached eggs for a restaurant-quality breakfast.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

36.7g

Fat

19.1g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

2 slice Sourdough bread

1 tsp Grass-fed butter

100 g Smoked salmon

2 large Eggs

1 tsp White vinegar

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Fresh chives

Try 7 days free, then $12.99 / mo.

PREPARATION

1
1. Bring a medium pot of water to a gentle simmer and add the white vinegar.
2
2. Crack each egg into a small ramekin, then carefully drop them into the simmering water one at a time.
3
3. Poach the eggs for 3 to 4 minutes until the whites are set but the yolks remain runny.
4
4. While eggs poach, toast the sourdough slices until golden and spread with grass-fed butter.
5
5. Layer the smoked salmon evenly across the toasted sourdough slices.
6
6. Use a slotted spoon to remove the eggs from the water, pat dry with a paper towel, and place on top of the salmon.
7
7. Season with sea salt and black pepper, then garnish with chopped fresh chives before serving.