| Prep | Cook | Ready in | Servings | |
| 10 min | 45 min | 55 min | 2 |
| 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 |
1. Preheat oven to 400 degrees fahrenheit.
2. Wash and scrub the sweet potato. Slice the potato lengthwise, into even slices, using a mandoline.
3. 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.
4. 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).
5. Once the potato has cooked, add to a plate and top with sliced avocado, cucumber, smoked salmon and a poached egg.
Enjoy!
| Meat | 1.1 |
| Meat Alternative | 0.5 |
| Vegetables | 4.3 |
Salmon
is a great source of protein and is high in Omega 3's
Avocados
are high in monounsaturated fatty acids which are great for heart health
