Chilean Breakfast: Paleo Avocado Toast with Smoked Salmon and Quinoa

A flavorful chilean breakfast perfect for paleo eaters - made for visual appeal and culinary depth.

Time: (Prep, Cook, Total) Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes

Servings: 2 servings

Difficulty: Intermediate

Cuisine: Chilean, Paleo

Allergens

Contains no common allergens unless specified.

2 large eggs 1 ripe avocado 4 slices of gluten
free bread 6 oz smoked salmon 1/2 cup cooked quinoa Handful of fresh dill and parsley, chopped 1 lemon, zested and juiced 1 tablespoon olive oil Salt and pepper, to taste

In a small saucepan, cook the eggs until desired firmness is reached. Meanwhile, prepare the avocado toast by slicing the avocado and spreading it on gluten free bread. Top with cooked quinoa, smoked salmon, fresh herbs, lemon zest and juice, olive oil, salt, and pepper. Serve immediately.

The key to a perfect avocado toast is using ripe avocados and the right bread consistency

Use fresh ingredients for the best flavor