High-Protein Breakfast Bowl with Eggs, Salmon & Avocado

• 4eggs
• 150 gsmoked salmon
• 1ripe avocado, sliced
• 100 gcherry tomatoes, halved
• 100 gbaby spinach
• 1lemon, cut into wedges
• 1 tbspolive oil
• 1 tspchilli flakes
• salt and black pepper
• 1 tbspcider vinegar
• 2slices sourdough (optional)
• 150 gfull-fat Greek yoghurt (optional)

Method

1. 1Bring a wide pan of water to a gentle simmer and add the 1 tbsp cider vinegar. Crack each egg into a ramekin, then slide them into the water with space between them. Poach for 3–4 minutes until the whites are set and yolks still soft, working in two batches if needed. Lift out with a slotted spoon onto kitchen paper.
2. 2While the eggs poach, heat the olive oil in a separate small pan over medium-high heat. Tip in the baby spinach and toss for 1–2 minutes until just wilted and glossy. Season with salt and pepper.
3. 3Divide the wilted spinach and halved cherry tomatoes between two bowls.
4. 4Drape the smoked salmon loosely over the top in soft folds.
5. 5Settle the poached eggs on the salmon and fan the avocado slices alongside.
6. 6Finish with a grind of black pepper, the chilli flakes, and a squeeze of lemon. Serve straight away, with the optional toasted sourdough and Greek yoghurt if using.

Per serving

kcal

527

protein

38g

fibre

8.4g

carbs

16.2g

fat

36.3g