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Smoked Salmon and Avocado Rye
A weekend-style breakfast that takes ten minutes. Omega-3s from the salmon, healthy fats from the avocado and slow-release carbs from the rye.
Meg's tip: No time to poach? A soft-boiled or scrambled egg works just as well.
Contains: Fish, eggs, gluten. Nutrition figures are estimates; always check labels for allergens.
Recipe
Serves 1 · Prep 10 min · Cook 5 min
Ingredients
- 2 slices rye bread
- ½ ripe avocado
- 60g smoked salmon
- 1 egg
- Squeeze of lemon
- Chilli flakes and black pepper
- Handful of rocket
Method
- Bring a small pan of water to a gentle simmer and toast the rye.
- Mash the avocado with the lemon juice, salt and pepper.
- Crack the egg into the water and poach for 3 minutes.
- Spread the avocado over the toast and layer on the salmon.
- Top with the poached egg, rocket, chilli flakes and black pepper.
Per serving (approx.): 465 kcal, 27g protein, 34g carbs, 23g fat