YOUR SOLIN GENERATED RECIPE
High-Protein Avocado Toast with Poached Eggs
Creamy smashed avocado and smoked salmon layered on toasted sprouted grain bread, topped with velvety poached eggs and a dollop of tangy Greek yogurt.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
2 slices sprouted grain bread
0.25 whole avocado
1 oz smoked salmon
2 tbsp nonfat Greek yogurt
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp white vinegar
1 tsp hemp hearts
PREPARATION
Heat a small non-stick skillet over medium heat and cook the liquid egg whites until fully set, then remove from heat and set aside.
Toast the sprouted grain bread slices until they are golden brown and firm enough to hold the toppings.
In a small bowl, mash the avocado with the lemon juice, sea salt, and black pepper until mostly smooth.
Fill a medium saucepan with water and the white vinegar, then bring it to a very gentle simmer over medium-low heat.
Carefully crack the whole eggs into the simmering water and poach for approximately 3 minutes until the whites are opaque but the yolks remain soft.
Spread one tablespoon of Greek yogurt onto each slice of toast, then divide the cooked egg whites evenly between them.
Top the egg whites with the mashed avocado and then layer the smoked salmon slices over the top.
Use a slotted spoon to carefully place one poached egg on each toast, sprinkle with hemp hearts, and serve immediately.