Yum - Yum - Yum!
Ingredients:
1 slice Whole grain toast (1 slice)
1/2 Avocado, sliced
A squeeze of lemon or lime
Salt/pepper to taste
Microgreens (optional - to reduce carbs, serve on 1 c greens)
1 oz. Wild lox salmon
1 Egg, poached or basted
1 tea Chopped green onions (optional)
Dash of soy sauce (optional)
Serves: 1
Per Serving: 28g, 13g, 19g = 112+52+171 = 335 calories
Directions:
1. This recipe is fast and easy, so you want to have all your ingredients out and ready to go.
2. Fill the small saucepan three-quarters full with water and place over high heat with the lid on and bring to boil. Remove lid and turn the heat down to a simmer.
3. While water is heating, pit, and peel half an avocado into a small mixing bowl. Squeeze in about a tablespoon of lemon or lime juice, and add a pinch of salt. Coarsely mash the avocado to mix in juice and salt. You want large bites of avocado, not a spreading consistency.
4. Stir in a fast clock-wise circle to create a small vortex in the center of the pan. Gently crack an egg into the center of the swirl. Get your egg as close as you can to the water before releasing from the shell. Allow to cook for 1-2 minutes until yolk reaches the consistency you enjoy.
5. Chop the green onion.
6. Toast your bread.
7. While bread is toasting, your egg should be ready. You want to remove it from the pan with a slotted spoon and set the spoon on a folded paper towel to drain any water. Leave the egg resting in the spoon, don't try to blot the egg. If you see water on top of the egg, tilt slightly to drain off.
8. Assembly time! Place your toast on a plate, spread the avocado mixture on the toast. Arrange the smoked salmon on top of the avocado, with some microgreens on top of salmon. Gently slide your poached egg in the center and top with a splash of soy sauce and chopped green onions. If you don't want the extra sodium, try a splash of lime juice.
9. Enjoy - I love this breakfast.
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