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Smoked Salmon and Avocado Toast with Poached Egg
Smoked Salmon and Avocado Toast with Poached Egg

Smoked Salmon and Avocado Toast with Poached Egg
A luxurious breakfast featuring smoked salmon, creamy avocado, and a perfectly poached egg on whole grain toast.
Smoked Salmon and Avocado Toast with Poached Egg

To provide a balanced start to the day with healthy fats, protein, and carbohydrates, supporting energy levels for cycle training.

Ingredients:
1
Servings
  • 2
    item
     whole grain bread slice
  • 1
    item
     avocado
  • 100
    g
     smoked salmon
  • 2
    item
     egg
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     olive oil
  • 1
    tsp
     black pepper
  • 0.5
    tsp
     salt
Preparation Time: 20 minutes
Smoked Salmon and Avocado Toast with Poached Egg
Instructions:
  1. Toast the whole grain bread slices until golden brown.
  2. Mash the avocado in a bowl and mix with lemon juice, salt, and black pepper.
  3. Spread the avocado mixture evenly over the toasted bread slices.
  4. Top each slice with smoked salmon.
  5. Bring a pot of water to a simmer and add a splash of vinegar.
  6. Crack each egg into a small bowl and gently slide into the simmering water.
  7. Poach the eggs for about 3-4 minutes until the whites are set but yolks remain runny.
  8. Remove the eggs with a slotted spoon and place one on top of each toast.
  9. Drizzle with olive oil and sprinkle with additional black pepper if desired.
Nutrition Per Serving 500 g Per 100g
Energy 800 kcal 160 kcal
Protein 40 g 8.0 g
Fibre 12 g 2.4 g
Salt 2 g 0.4 g
Sugar 2 g 0.4 g
Carbohydrates 60 g 12.0 g
Fat 50 g 10.0 g
  • 2
    item
     whole grain bread slice
  • 1
    item
     avocado
  • 100
    g
     smoked salmon
  • 2
    item
     egg
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     olive oil
  • 1
    tsp
     black pepper
  • 0.5
    tsp
     salt
1
Servings
0

Toast the whole grain bread slices until golden brown.

Mash the avocado in a bowl and mix with lemon juice, salt, and black pepper.

Spread the avocado mixture evenly over the toasted bread slices.

Top each slice with smoked salmon.

Bring a pot of water to a simmer and add a splash of vinegar.

Crack each egg into a small bowl and gently slide into the simmering water.

Poach the eggs for about 3-4 minutes until the whites are set but yolks remain runny.

Remove the eggs with a slotted spoon and place one on top of each toast.

Drizzle with olive oil and sprinkle with additional black pepper if desired.

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