Poached Egg-Avocado Toasts
Warm Asparagus-Tomato Salad
Ingredients
- 6 Tbsp water
- 6 large eggs
- 2 avocados, halved
- 2 Tbsp fresh lemon juice
- 2 Tbsp fresh dill
- ¾ tsp kosher salt, divided
- ¾ tsp pepper, divided
- 6 (1-inch-thick) slices artisan bread (preferably whole grain)
- ¼ cup thinly sliced red onion
- 4 oz smoked salmon
- 1 cup arugula microgreens (or use baby arugula)
Instructions
- Preheat oven to 350°F. Pour 1 Tbsp water into each cup of a standard 6-cup muffin pan. Crack eggs; carefully slip into muffin cups. Bake 12 to 15 minutes or to desired doneness.
- Meanwhile, mash avocados in a bowl; stir in lemon juice, dill, and ½ tsp each salt and pepper.
- Spread mashed avocado on bread; top with onion, salmon, and eggs. Sprinkle eggs with ¼ tsp each salt and pepper. Top with microgreens.
Side Dish Ingredients
- 1 lb asparagus, ends trimmed
- 1 pint grape tomatoes
- 1½ Tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 Tbsp capers
- 1 Tbsp fresh lemon juice
- ¼ cup crumbled feta cheese
Side Dish Instructions
- Preheat oven to 350°F. Toss together asparagus, tomatoes, oil, salt, and pepper on a rimmed baking sheet. Bake 15 to 18 minutes or until asparagus is browned and tomatoes are softened and ready to burst.
- Stir capers and lemon juice into asparagus and tomatoes; sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
369
|
79
|
448
|
| Fat (g) | 17 | 5 | 22 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 23 | 3 | 26 |
| Carb (g) | 24 | 7 | 31 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 597 | 253 | 850 |
Quick & Healthy Meal Plan
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