Avocado, Scrambled Eggs & Smoked Salmon Toast
Serves: 4
Prep: 10 mins
Cook: 5 mins
Ingredients
6 eggs
2 tbsp. oat cream
1 tbsp. coconut oil
4 slices of bread, toasted
1 avocado, halved and pitted
1 tbsp. lemon juice
3.5 oz. (100g) smoked salmon
bean sprouts, to garnish
salt & pepper
Directions
In a medium bowl, whisk together the eggs and oat cream, and season to taste with salt and pepper.
Heat the coconut oil in a non-stick frying pan over medium-low heat. Add the egg mixture and cook, occasionally scraping the bottom of the pan with a spatula, until the egg is just barely set, approximately 3-4 minutes. Set aside.
Scoop the avocado into a bowl, mash with a fork, and drizzle with lemon juice—season with salt and pepper to taste.
Spread the avocado over the slices of toast and top with the cooked eggs. Arrange the salmon slices over the top. Garnish with bean sprouts, and season to taste with pepper
Nutrition Key
| Kcal | Fats | Carbs | Protein | Fiber |
|---|---|---|---|---|
*nutrition per serving