Name: Sourdough Avocado Toast with Poached Eggs and Smoked Salmon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice Sourdough bread; 0.25 whole Avocado; 4 oz Smoked salmon; 2 large Eggs; 1 tbsp Hemp seeds; 1 tsp Lemon juice; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 1 tsp Apple cider vinegar; 1 tsp Red pepper flakes

Sourdough Avocado Toast with Poached Eggs and Smoked Salmon

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

YOUR SOLIN GENERATED RECIPE

Sourdough Avocado Toast with Poached Eggs and Smoked Salmon

Poached eggs served over toasted sourdough with creamy avocado and savory smoked salmon, finished with a sprinkle of hemp seeds for a rich, velvety texture.

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NUTRITION

Protein

40.7g

Fat

29.5g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough bread

0.25 whole Avocado

4 oz Smoked salmon

2 large Eggs

1 tbsp Hemp seeds

1 tsp Lemon juice

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Apple cider vinegar

1 tsp Red pepper flakes

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PREPARATION

1
Fill a medium saucepan with water and add the apple cider vinegar, then bring to a very gentle simmer over medium-low heat.
2
Toast the sourdough slice until it is golden brown and firm enough to support the toppings.
3
In a small bowl, mash the avocado with lemon juice, sea salt, and black pepper until relatively smooth.
4
Crack each egg into a small ramekin or cup, then gently drop them into the simmering water and cook for 3 minutes for a runny yolk.
5
Spread the mashed avocado evenly across the toasted sourdough and layer the smoked salmon slices on top.
6
Use a slotted spoon to carefully lift the poached eggs from the water, patting the bottom of the spoon with a paper towel to remove excess moisture.
7
Place the eggs onto the salmon and garnish with hemp seeds and red pepper flakes before serving immediately.