Paleo Chilean Breakfast with Smoked Salmon and Avocado Toast

Allergens

Fish (from smoked salmon)

Ingredients

• 4 large eggs
• 8 oz smoked salmon, roughly chopped
• 2 ripe avocados, halved and pitted
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 slices gluten
• free bread
• 1/2 cup fresh parsley, chopped
• 1/4 cup red onion, finely diced
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup extra virgin olive oil

Instructions

1. Begin by making the chimichurri sauce: In a medium bowl, combine parsley, red onion, garlic, red wine vinegar, and red pepper flakes. Slowly drizzle in extra virgin olive oil while whisking until emulsified. Season with salt and pepper, and set aside.
2. Heat 1 tablespoon of olive oil in a non stick pan over medium heat. Fry the eggs to desired doneness, seasoning with salt and pepper. Remove from pan and set aside.
3. Toast the gluten free bread slices until golden brown. Spread avocado on each slice and season with salt and pepper.
4. Assemble the plates: Place two toast slices on each plate, followed by a heaping spoonful of chimichurri sauce on top of the avocado. Top with smoked salmon and fried eggs. Serve immediately.

Chef’s Insight

The smoky flavors of the salmon complement the fresh herbs and zesty chimichurri sauce perfectly.

Notes

Adjust seasonings to taste and feel free to add more vegetables if desired.