Poached Egg, Avocado and Salmon Sandwich

2 servings

20 minutes

A sandwich with poached egg, avocado, and salmon is an elegant combination of French cuisine flavors. The base, tender and aromatic, is soaked in butter, creating the perfect texture. Avocado, thinly sliced and moistened with lemon juice, adds freshness and softness to the dish. Salmon, lightly salted and rich in flavor, adds sophistication. The finishing touch is the poached egg cooked to perfect runniness; its golden yolk smoothly flows together with the ingredients into a harmonious ensemble. A light spiciness from black pepper and the tanginess of cream cheese highlight the balance of flavors. Garnishing with sesame seeds and caviar are small details that make the dish truly luxurious. This sandwich will be a refined breakfast or an original snack that delights with its aesthetics and rich taste.

Energy value per serving

• Calories: 565.2
• Proteins: 42.5g
• Fats: 44g
• Carbohydrates: 6g

Ingredients

• Chicken egg: 2 pc
• Almond flour: 3 tbsp
• Psyllium: 1 tsp
• Kefir: 2 tbsp
• Baking powder: 0.5 tsp
• Avocado: 1 pc
• Lemon: 1 pc
• Lightly salted salmon: 150 g
• Chicken egg (large): 1 pc
• Cottage cheese: 3 tbsp
• Caviar: 35 g
• Ground chili pepper: to taste
• Sesame: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Crack eggs into a deep bowl, add flour and salt.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Almond flour: 3 tablespoons
   • Salt:  to taste

2. Pour in the kefir, add psyllium and baking powder.

   Required ingredients:

   • Kefir: 2 tablespoons
   • Psyllium: 1 teaspoon
   • Baking powder: 0.5 teaspoon

3. Whisk the mixture and pour it into a hot pan with a piece of butter.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Salt:  to taste
   • Almond flour: 3 tablespoons
   • Psyllium: 1 teaspoon
   • Baking powder: 0.5 teaspoon
   • Kefir: 2 tablespoons
   • Avocado: 1 piece

4. Once one side is browned, flip it.

5. Once the base is ready, remove from heat and brush with butter.

6. Slice the avocado into about 6 mm thick slices, moisten with lemon juice, and sprinkle with salt.

   Required ingredients:

   • Avocado: 1 piece
   • Lemon: 1 piece
   • Salt:  to taste

7. Cut the fish into slices.

   Required ingredients:

   • Lightly salted salmon: 150 g

8. Grease the inside of the bag with oil and pour an egg into it. Tighten the bag over the egg.

   Required ingredients:

   • Chicken egg: 2 pieces

9. Lower the egg pouch into boiling water. Cook for about 2.5–3 minutes.

10. Grease the base with cottage cheese and sprinkle with pepper.

    Required ingredients:

    • Cottage cheese: 3 tablespoons
    • Ground black pepper:  to taste

11. Place the fish on top.

    Required ingredients:

    • Lightly salted salmon: 150 g

12. Place avocado on the fish, sprinkle it with sesame seeds, and add caviar.

    Required ingredients:

    • Avocado: 1 piece
    • Sesame:  to taste
    • Caviar: 35 g

13. Add a poached egg on top and lightly cut the egg with a knife.

    Required ingredients:

    • Chicken egg (large): 1 piece