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| Prep | 10 min | |
| Cook | 6 min |
Method
Half fill a deep saucepan with water. Bring to a simmer over medium to high heat. Crack egg onto a saucer. Slide egg into the water, working quickly, stir the water to form a gentle whirlpool until the egg starts to float. Simmer, without stirring, for 3 minutes. Remove with a slotted spoon to a plate lined with paper towel.
While the egg is cooking, combine the ricotta and avocado then spoon onto the toast.
Top with spinach leaves and smoked salmon. Top with poached egg. Season with pepper. Serve.
Nutrition facts per serve
Makes 1 serve
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 1 |
| Vegetables | 0.2 |
| Fruit | 0 |
| Dairy | 0.5 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 363 |
| Protein | 29.2 g |
| Total fat | 19.1 g |
| - Saturated fat | 6.6 g |
| Total carbohydrates | 15.7 g |
| - Total sugars | 3.2 g |
| Fibre | 4 g |
| Sodium | 959 mg |
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