YOUR SOLIN GENERATED RECIPE
Protein-Packed Avocado and Poached Egg Toast
Poached eggs served over a silky layer of mashed avocado and smoked salmon on toasted sprouted grain bread for a nutrient-dense start.
INGREDIENTS
2 large eggs
2 slices sprouted grain bread
3 oz smoked salmon
0.25 whole avocado
0.25 cup non-fat Greek yogurt
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
1 tsp white vinegar
1 tbsp fresh chives
PREPARATION
Place the sprouted grain bread in a toaster and toast until golden brown and crisp.
In a small bowl, mash the avocado with the Greek yogurt, lemon juice, sea salt, and black pepper until mostly smooth.
Fill a medium saucepan with water and add the white vinegar. Bring to a very gentle simmer over medium-low heat.
Crack one egg into a small ramekin. Use a spoon to create a gentle whirlpool in the simmering water and carefully drop the egg into the center. Repeat with the second egg.
Poach the eggs for 3 to 4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
Spread the avocado and yogurt mixture evenly across the two slices of toasted bread.
Layer the smoked salmon over the avocado mash, then carefully place one poached egg on each slice.
Garnish with red pepper flakes and fresh chives before serving immediately.