YOUR SOLIN GENERATED RECIPE
Smoked Salmon and Avocado Dark Rye Sourdough Toast with Soft-Boiled Eggs
Toasted dark rye sourdough topped with creamy avocado, smoked salmon, and soft-boiled eggs, finished with a sprinkle of tangy goat cheese and fresh dill.
INGREDIENTS
1 slice Dark Rye Sourdough Bread
2.5 ounces Smoked Salmon
2 Large Eggs
30 grams Avocado
10 grams Soft Goat Cheese
1 teaspoon Lemon Juice
Fresh dill and black pepper for garnish
PREPARATION
Bring a small pot of water to a gentle boil and carefully lower the eggs into the water.
Simmer the eggs for 6 and a half minutes to achieve a perfect jammy soft-boiled yolk.
Immediately remove the eggs and place them in a bowl of ice water for 3 minutes to stop the cooking process.
Toast the dark rye sourdough slice until it is golden and firm enough to hold the toppings.
In a small bowl, mash the avocado with the lemon juice and a pinch of black pepper until relatively smooth.
Spread the mashed avocado evenly across the toasted sourdough.
Drape the smoked salmon slices over the avocado base.
Gently peel the soft-boiled eggs, slice them in half, and place them on top of the salmon.
Finish by crumbling the goat cheese over the toast and garnishing with fresh dill for a bright, herbaceous aroma.