YOUR SOLIN GENERATED RECIPE
High-Protein Avocado Toast with Jammy Eggs and Smoked Salmon
Toasted rustic sourdough topped with creamy mashed avocado, savory smoked salmon, and jammy eggs for a silky, protein-packed start to your day.
INGREDIENTS
1 slice sourdough bread
0.5 whole avocado
2 large eggs
4 oz smoked salmon
2 slices tomato
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
1 tsp lemon juice
PREPARATION
Bring a small pot of water to a boil, then carefully lower the eggs into the water and simmer for exactly 7 minutes for a jammy yolk.
While the eggs cook, prepare an ice bath in a small bowl; once the timer is up, transfer the eggs to the ice bath for 3 minutes to stop the cooking process.
Toast the slice of rustic sourdough bread until golden brown and firm.
In a small bowl, mash the half avocado with the lemon juice, a pinch of sea salt, and black pepper until relatively smooth.
Spread the mashed avocado evenly across the toasted sourdough.
Layer the smoked salmon over the avocado, followed by the two tomato slices.
Gently peel the eggs, slice them in half vertically, and place them on top of the toast.
Finish by sprinkling the red pepper flakes and the remaining sea salt and black pepper over the eggs.