YOUR SOLIN GENERATED RECIPE
Protein-Packed Avocado Toast with Poached Eggs
Crisp sprouted grain bread topped with a high-protein avocado-yogurt mash and silky poached eggs, finished with savory smoked salmon for a bright, satisfying crunch.
INGREDIENTS
1 slice sprouted grain bread
2 large eggs
2 oz smoked salmon
0.13 whole avocado
0.5 cup non-fat Greek yogurt
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp everything bagel seasoning
1 tsp apple cider vinegar
PREPARATION
Fill a medium saucepan with water and add the apple cider vinegar, then bring to a very gentle simmer over medium-low heat.
In a small mixing bowl, combine the avocado, non-fat Greek yogurt, and lemon juice, mashing with a fork until creamy and well-combined.
Toast the sprouted grain bread slices until they are golden brown and firm enough to support the toppings.
Crack each egg into a small ramekin or cup, then use a spoon to create a gentle whirlpool in the simmering water.
Carefully slide the eggs into the center of the whirlpool and poach for 3 minutes for a perfectly runny yolk.
Spread the avocado and yogurt mixture generously and evenly across both slices of the toasted bread.
Layer the smoked salmon slices over the avocado spread, creating an even base for the eggs.
Remove the poached eggs with a slotted spoon, patting the bottom of the spoon with a paper towel to remove excess water, and place them on top of the salmon.
Sprinkle the toast with sea salt, black pepper, and everything bagel seasoning before serving immediately.