YOUR SOLIN GENERATED RECIPE
Avocado Toast with Poached Egg
Crispy sprouted grain toast topped with creamy mashed avocado and silky smoked salmon, finished with perfectly poached eggs that release a rich, golden yolk.
INGREDIENTS
1 slice sprouted grain bread
0.25 whole avocado
3 oz smoked salmon
2 large eggs
1 tbsp hemp seeds
1 tsp lemon juice
0.25 tsp red pepper flakes
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp apple cider vinegar
PREPARATION
Fill a medium saucepan with water and bring it to a very gentle simmer, then stir in the apple cider vinegar.
Crack each egg into its own small ramekin or bowl to ensure the yolks remain intact.
Toast the sprouted grain bread slices until they are deeply golden and provide a sturdy base.
In a small bowl, mash the avocado with lemon juice, sea salt, and black pepper until the texture is smooth and creamy.
Use a spoon to create a slow whirlpool in the simmering water and gently slide the eggs into the center.
Poach the eggs for approximately 3 minutes until the whites are set but the yolks remain liquid.
Spread the avocado mash evenly across both slices of warm toast.
Drape the smoked salmon slices over the avocado, folding them slightly to create volume.
Carefully remove the poached eggs with a slotted spoon, pat dry with a paper towel, and place them on top of the salmon.
Garnish the dish with hemp seeds and red pepper flakes for a final touch of texture and heat.