Hearty Avocado & Poached Egg Brunch Plate
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 2 1x
Ingredients
Ingredients:
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2 large eggs (preferably organic)
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1 ripe avocado, sliced
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100g smoked salmon
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6–8 fresh asparagus spears
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6–8 Brussels sprouts
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2 slices whole-grain bread
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Salt and freshly cracked black pepper, to taste
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1 tablespoon olive oil
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Optional: lemon wedge for zest
Instructions
Wash and trim the asparagus. Trim the ends of the Brussels sprouts and halve them for even cooking.
Heat a skillet over medium heat. Add the Brussels sprouts and asparagus with a drizzle of olive oil. Season with salt and pepper. Sauté for 6–8 minutes until slightly caramelized and tender.
Lightly toast the whole-grain bread until golden brown. Set aside.
Heat a small non-stick pan. Crack the eggs gently and cook until the whites are set and yolks remain runny (sunny-side up or poached).
On a plate, arrange the toasted bread, asparagus, Brussels sprouts, smoked salmon, and sliced avocado. Top with the sunny-side-up egg. Add a sprinkle of salt and black pepper for finishing touches. Optional: add a squeeze of fresh lemon juice.
Notes
Cooking Note:
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Egg Technique: For an ultra-silky poached egg, swirl the water gently before dropping in the egg.
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Avocado Tip: Slice right before serving to prevent browning.
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Salmon: Wild-caught salmon offers better flavor and texture than farmed varieties.
Nutrition
- Calories: 450
- Sodium: 480mg
- Protein: 24g