Ingredients
2 eggs
8 oz (225g) smoked salmon
1 medium avocado (200g), pitted and sliced
1 cup cucumber slices (100g)
4 oz (115g) cream cheese, softened
1 tbsp capers, drained
1 tbsp fresh dill, chopped
4 cups mixed greens (spinach/kale)
1 tbsp lemon juice
1 tsp whole grain mustard (optional)
Instructions
Bring a small pot with 1 inch water to a simmer. Poach eggs for 3-4 minutes, then transfer to a bowl.
While eggs cook, slice avocado, cucumber, and chop dill. Flake salmon into bite-sized pieces.
Layer mixed greens into 2 bowls. Top with avocado, salmon, and cucumber.
Spread cream cheese on greens, then place poached eggs on top.
Sprinkle with capers, fresh dill, and a drizzle of lemon juice/mustard.
Notes
For vegan version: Substitute salmon with marinated tofu or eggplant, and use dairy-free cream cheese.
Store leftovers in airtight containers for up to 2 days (poached eggs best fresh).
Use frozen cooked eggs for 5-minute assembly.
- Prep Time: 10
- Cook Time: 5
- Category: Breakfast & Snacks
- Method: Stovetop & Raw
- Cuisine: Fusion
- Diet: Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 550g
- Sugar: 2g
- Sodium: 860mg
- Fat: 37g
- Saturated Fat: 16g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 720mg