Name: Smoked Salmon Sourdough with Poached Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice sourdough bread; 2 large eggs; 1.5 oz smoked salmon; 0.25 cup Greek yogurt; 2 tbsp hemp hearts; 2 tbsp nutritional yeast; 1 tsp lemon juice; 1 tsp fresh dill; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp capers; 0.5 cup fresh arugula

Smoked Salmon Sourdough with Poached Eggs

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

YOUR SOLIN GENERATED RECIPE

Smoked Salmon Sourdough with Poached Eggs

Poached eggs nestled on toasted sourdough spread with a zesty herb-yogurt base and silky smoked salmon, finished with a sprinkle of savory nutritional yeast.

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NUTRITION

Protein

49.4g

Fat

26.8g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

1 slice sourdough bread

2 large eggs

1.5 oz smoked salmon

0.25 cup Greek yogurt

2 tbsp hemp hearts

2 tbsp nutritional yeast

1 tsp lemon juice

1 tsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp capers

0.5 cup fresh arugula

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PREPARATION

1
Toast the sourdough slice until golden and crisp.
2
In a small bowl, stir together the Greek yogurt, 1 tablespoon of the nutritional yeast, lemon juice, and fresh dill.
3
Bring a small pot of water to a gentle simmer and poach the eggs for 3 minutes until the whites are opaque but the yolks remain runny.
4
Spread the herb-yogurt mixture generously over the toasted sourdough slice.
5
Arrange the smoked salmon slices evenly over the yogurt layer.
6
Carefully place the poached eggs on top and garnish with the remaining nutritional yeast, hemp hearts, capers, sea salt, and black pepper.
7
Serve immediately alongside the fresh arugula for a crisp, peppery finish.