Japanese Breakfast: Keto Avocado Smoked Salmon Toast

Allergens

Eggs, Fish

Ingredients

• 2 slices of low
• carb bread (e.g., almond flour or coconut flour)
• 4 oz smoked salmon, thinly sliced
• 1 ripe avocado, sliced
• 2 large eggs
• 1 tsp white vinegar
• 3 cups mixed salad greens
• 1 tbsp capers
• 1 tsp sesame seeds, toasted
• Salt and pepper, to taste
• Lemon wedges, for garnish

Instructions

1. Toast the low carb bread slices in a toaster or oven until golden brown. Set aside.
2. In a medium saucepan, bring water to a boil, add vinegar and salt to taste. Lower heat and simmer.
3. Crack eggs into separate small bowls and gently slide them one at a time into the simmering water. Cook for 3 minutes for runny yolks or up to 4 minutes for firmer yolks. Remove with a slotted spoon and drain on paper towels.
4. Arrange mixed salad greens on each toast slice, followed by smoked salmon slices.
5. Top with avocado slices, poached eggs, capers, and sesame seeds. Season with salt and pepper to taste.
6. Garnish with lemon wedges and serve immediately.

Chef’s Insight

Smoked salmon is rich in omega-3 fatty acids, while avocado provides healthy fats and helps balance blood sugar levels.

Notes

This recipe is not suitable for people with egg or fish allergies.