Smoked Salmon and Egg Sourdough Toast

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

Smoked Salmon and Egg Sourdough Toast

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Egg Sourdough Toast

Poached eggs and silky smoked salmon layered over toasted sourdough with a bright, zesty lemon-dill yogurt spread.

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NUTRITION

431kcal
Protein
43.0g
Fat
19.3g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough bread

4 ounces Smoked salmon

2 large Eggs

0.25 cup Plain nonfat Greek yogurt

1 teaspoon Fresh dill

0.5 teaspoon Lemon juice

0.5 teaspoon Everything bagel seasoning

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

1 teaspoon White vinegar

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PREPARATION

  • 1

    Bring a medium pot of water to a gentle simmer and add the white vinegar.

  • 2

    Crack each egg into a small ramekin, then carefully drop them into the simmering water for 3 minutes until the whites are set but the yolks remain runny.

  • 3

    While the eggs poach, toast the sourdough slice until it is golden brown and crisp.

  • 4

    In a small bowl, whisk together the Greek yogurt, lemon juice, and half of the fresh dill.

  • 5

    Spread the yogurt mixture generously across the toasted sourdough slice.

  • 6

    Drape the smoked salmon over the yogurt layer, creating a high, ruffled pile.

  • 7

    Use a slotted spoon to remove the poached eggs from the water, patting them dry with a paper towel before nesting them on top of the salmon.

  • 8

    Garnish with the remaining dill, everything bagel seasoning, sea salt, and black pepper.

Smoked Salmon and Egg Sourdough Toast

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

Smoked Salmon and Egg Sourdough Toast

YOUR SOLIN GENERATED RECIPE

Smoked Salmon and Egg Sourdough Toast

Poached eggs and silky smoked salmon layered over toasted sourdough with a bright, zesty lemon-dill yogurt spread.

NUTRITION

431kcal
Protein
43.0g
Fat
19.3g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough bread

4 ounces Smoked salmon

2 large Eggs

0.25 cup Plain nonfat Greek yogurt

1 teaspoon Fresh dill

0.5 teaspoon Lemon juice

0.5 teaspoon Everything bagel seasoning

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

1 teaspoon White vinegar

PREPARATION

  • 1

    Bring a medium pot of water to a gentle simmer and add the white vinegar.

  • 2

    Crack each egg into a small ramekin, then carefully drop them into the simmering water for 3 minutes until the whites are set but the yolks remain runny.

  • 3

    While the eggs poach, toast the sourdough slice until it is golden brown and crisp.

  • 4

    In a small bowl, whisk together the Greek yogurt, lemon juice, and half of the fresh dill.

  • 5

    Spread the yogurt mixture generously across the toasted sourdough slice.

  • 6

    Drape the smoked salmon over the yogurt layer, creating a high, ruffled pile.

  • 7

    Use a slotted spoon to remove the poached eggs from the water, patting them dry with a paper towel before nesting them on top of the salmon.

  • 8

    Garnish with the remaining dill, everything bagel seasoning, sea salt, and black pepper.