Name: Sourdough Avocado Toast with Poached Egg
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice Sourdough bread; 2 large Eggs; 4.5 oz Smoked salmon; 0.25 whole Avocado; 1 tsp Lemon juice; 0.25 tsp Red pepper flakes; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp White vinegar

Sourdough Avocado Toast with Poached Egg

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 Egg

Crispy toasted sourdough topped with creamy mashed avocado and savory smoked salmon, finished with two perfectly poached eggs that release a rich, golden yolk.

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NUTRITION

Protein

43.2g

Fat

34.0g

Carbs

23.1g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough bread

2 large Eggs

4.5 oz Smoked salmon

0.25 whole Avocado

1 tsp Lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White vinegar

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PREPARATION

1
Fill a medium saucepan with water and add the white vinegar, then bring the liquid to a very gentle simmer.
2
Crack each egg into a separate small ramekin or bowl to ensure the yolks remain intact.
3
Create a gentle whirlpool in the simmering water with a spoon and carefully drop the eggs into the center.
4
Poach the eggs for approximately 3 minutes until the whites are fully set but the yolks remain liquid.
5
Toast the sourdough slice until it is golden brown and firm enough to support the toppings.
6
In a small bowl, mash the avocado with the lemon juice, sea salt, and black pepper until relatively smooth.
7
Spread the avocado mixture evenly across the toasted sourdough and layer the smoked salmon slices on top.
8
Use a slotted spoon to carefully remove the poached eggs from the water, pat them dry with a paper towel, and place them over the salmon.
9
Garnish the dish with red pepper flakes and serve immediately while the eggs are warm.