Breakfast

Smoked Salmon and Eggs

Smoked salmon, poached eggs, and avocado placed over a slice of toasted sourdough bread.

15

min

Meal benefits

Rich in omega-3 fatty acids, particularly EPA and DHA, which are essential for heart health and have been proven to decrease the risk of cardiovascular disease.

Packed with essential vitamins and minerals, including vitamin B12, vitamin D, vitamin A, and selenium. These nutrients support various bodily functions, such as maintaining healthy skin and eyes, boosting immunity, and promoting bone health.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

500

Protein

28

g

Fats

28

g

Carbs

34

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

2

sourdough bread, sliced

50

g

smoked salmon

2

large eggs

1

tsp

white vinegar

0.5

small avocado, sliced

1

tsp

chopped chives

Instructions

_{Step 1/3}

Prepare the Poached Eggs

Fill a medium-sized saucepan with water and bring it to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl. Create a gentle whirlpool in the water using a spoon, then gently slide the eggs into the water one at a time. Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and set them on a paper towel to drain.

_{Step 2/3}

Prepare the Sourdough

While the eggs are poaching, toast the sourdough bread slices until golden brown.

_{Step 3/3}

Assemble the Dish

Arrange the smoked salmon and avocado slices over the sourdough bread and top with the poached eggs. Season with salt and pepper to taste. Garnish with chopped chives and a lemon wedge if desired.