A nourishing breakfast that will keep you full for hours!
Ingredients
1 medium potato
Sweet potato
1 avocado(s)
Avocado
(peeled, sliced)
1 cucumber(s)
Cucumber
(peeled, sliced)
171 gm
Salmon, smoked
2 tbsp
Avocado oil
1 pinch
Salt and pepper
2 sprig(s)
Dill, fresh
(for garnish)
2 medium egg
Egg
Instructions
Preheat oven to 400F (204 C).
Wash and scrub the sweet potato. Slice the potato lengthwise, into even slices, using a mandoline.
Lightly oil both sides of the sweet potato slices, then place on parchment paper on a baking sheet. Bake for 30 minutes or until slightly toasted.
While the potato is baking, bring a pot of water to a simmer. Crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot and place in a bowl of room temperature water (while the potato is still baking). Alternatively, prepare your eggs as desired (e.g. fried, scrambled, etc.)
Once the potato has cooked, add to a plate and top with sliced avocado, cucumber, smoked salmon and a poached egg. Garnish with dill and enjoy!
