Restaurant-Style Breakfast with Salmon, Avocado and Poached Egg

Restaurant-Style Breakfast with Salmon, Avocado and Poached Egg

25 min
Medium
1 serv.
359 g / 1 serv.

Rating

Average rating:—

Description

An exquisite breakfast toast topped with lightly salted salmon, tender avocado and double poached egg, complemented with salsa verde and seed mix.

  1. Prepare the salsa verde: blend parsley, basil, capers, half a garlic clove, 1.5 tbsp olive oil and lemon juice in a blender until sauce consistency. Add 1-2 tsp water if needed.
  2. Toast the slice of bread in a dry pan or toaster until golden. Optionally rub it with the remaining half garlic clove.
  3. Bring about 500 ml of water to a boil in a small saucepan. Reduce heat to minimum so the water barely simmers. Add a pinch of salt.
  4. Poach the eggs: crack one egg into a small bowl. Create a whirlpool in the simmering water with a spoon and gently pour the egg into the center. Cook for 3 minutes for a runny yolk. Repeat with the second egg. Place the cooked eggs on a paper towel.
  5. Peel the avocado, remove the pit, and slice it thinly. Mash with a fork or arrange in a fan pattern.
  6. Assemble the toast: place a layer of avocado on the toasted bread, season lightly with salt and pepper. Arrange the lightly salted salmon slices beautifully on top.
  7. Carefully place the two poached eggs on top of the salmon. Drizzle generously with the green salsa verde sauce.
  8. Sprinkle the dish with the mix of sesame, flax and sunflower seeds. Garnish with a sprig of dill and serve immediately.
  9. Before serving, slightly cut the poached eggs so the runny yolk spreads appetizingly over the toast.
814
227 kcal / 100 g
kcal
35.9 g
10.0 g / 100 g
Protein
18.8 g
5.2 g / 100 g
Carbohydrates
67.0 g
18.7 g / 100 g
Fats