Smoked Salmon & Avocado Stack
Nov 05, 2014 04:00PM ● Published by Cate Reynolds
This is easily the breakfast that I make most frequently; I can’t get enough of this delicious combo. Between the salty smoked salmon, the rich and creamy yolk and avocado, and the subtle hint of mild Jarlsberg cheese, it has become a staple in my diet. It’s my go-to because it leaves me feeling full and satisfied, is super simple to make, and is packed with healthy fats. Use a slice of tomato in place of the English muffin for a gluten-free option.
Ingredients – Serves 4
- 4 whole-wheat English muffins
- 4 large eggs
- Sea salt and pepper
- Smoked salmon
- Jarlsberg cheese, sliced
- 1 ripe avocado, pitted
- Fresh lemon juice
- 1 tablespoon vinegar
1. Scoop out avocado into a bowl and smash. Add a squeeze of fresh lemon juice, salt and pepper.
2. Toast the muffin and top with cheese, avocado, and smoked salmon.
3. Poach egg (for more explanation see third step under Sweet Potato Hash & Poached Egg or see the Kitchen Tool of the Week) and place on top of stack. If desired, add pinch of salt and pepper.