Smoked salmon with avocado ricotta & egg on toast

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(4)
Breakfast & Brunch
1 peopleServes
1
Prep   10 min
Cook   6 min
  • Eggs, raw, 1 extra large egg(s)
  • Ricotta cheese, reduced-fat, 50 g
  • Avocado, 1 tablespoon(s), mashed
  • Burgen bread, any type, 1 slice(s), e.g. Soy-Lin, toasted
  • Baby spinach, 20 g
  • Smoked salmon, sliced, 50 g
  • Pepper, any type, ground, 1 pinch(es)

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 & Cereals1
Vegetables0.2
Fruit0
Dairy0.5
Healthy Fats & Oils1
Indulgences0
Calories363
Protein29.2 g
Total fat19.1 g
- Saturated fat6.6 g
Total carbohydrates15.7 g
- Total sugars3.2 g
Fibre4 g
Sodium959 mg

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