Scrambled Eggs with Smoked Salmon and Avocado Toast

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

Scrambled Eggs with Smoked Salmon and Avocado Toast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Smoked Salmon and Avocado Toast

Soft-scrambled eggs and smoked salmon served over toasted sourdough with mashed avocado and fresh raspberries, finished with a sprinkle of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

402kcal
Protein
25.6g
Fat
19.4g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.5 ounces Smoked Salmon, chopped

1 slice Sourdough Bread

30 grams Avocado (approx. 1/4 avocado)

1/2 cup Fresh Raspberries

1/2 teaspoon Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Toast the sourdough bread until it reaches your desired level of crispness.

  • 2

    In a small bowl, mash the avocado with a pinch of salt and spread it evenly across the toasted bread.

  • 3

    Whisk the eggs in a separate bowl until the yolks and whites are fully combined.

  • 4

    Heat the olive oil in a small non-stick skillet over medium-low heat.

  • 5

    Pour the eggs into the skillet and cook, stirring constantly with a spatula, until they are just set and still slightly moist.

  • 6

    Remove the skillet from the heat and gently fold in the chopped smoked salmon.

  • 7

    Spoon the egg and salmon mixture over the avocado toast.

  • 8

    Serve the toast immediately with the fresh raspberries on the side.

Scrambled Eggs with Smoked Salmon and Avocado Toast

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

Scrambled Eggs with Smoked Salmon and Avocado Toast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Smoked Salmon and Avocado Toast

Soft-scrambled eggs and smoked salmon served over toasted sourdough with mashed avocado and fresh raspberries, finished with a sprinkle of flaky sea salt.

NUTRITION

402kcal
Protein
25.6g
Fat
19.4g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.5 ounces Smoked Salmon, chopped

1 slice Sourdough Bread

30 grams Avocado (approx. 1/4 avocado)

1/2 cup Fresh Raspberries

1/2 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Toast the sourdough bread until it reaches your desired level of crispness.

  • 2

    In a small bowl, mash the avocado with a pinch of salt and spread it evenly across the toasted bread.

  • 3

    Whisk the eggs in a separate bowl until the yolks and whites are fully combined.

  • 4

    Heat the olive oil in a small non-stick skillet over medium-low heat.

  • 5

    Pour the eggs into the skillet and cook, stirring constantly with a spatula, until they are just set and still slightly moist.

  • 6

    Remove the skillet from the heat and gently fold in the chopped smoked salmon.

  • 7

    Spoon the egg and salmon mixture over the avocado toast.

  • 8

    Serve the toast immediately with the fresh raspberries on the side.