High-Protein Breakfast Bowl with Eggs, Salmon & Avocado

Ingredients

• 4 eggs
• 150 g smoked salmon
• 1 ripe avocado, sliced
• 100 g cherry tomatoes, halved
• 100 g baby spinach
• 1 lemon, cut into wedges
• 1 tbsp olive oil
• 1 tsp chilli flakes
• salt and black pepper
• Sourdough bread, toasted, to serve
• Greek yoghurt, to serve

Method

1. Bring a small pan of water to a gentle simmer and add a splash of vinegar. Crack each egg into its own ramekin, then slide them into the water one at a time. Poach for 3–4 minutes until the whites are just set and the yolks still wobble. Lift out with a slotted spoon and rest on kitchen paper.
2. While 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. Divide the wilted spinach and halved cherry tomatoes between two bowls.
4. Drape the smoked salmon loosely over the top in soft folds.
5. Settle the poached eggs on the salmon and fan the avocado slices alongside.
6. Finish with a grind of black pepper, a good pinch of chilli flakes, and a squeeze of lemon. Serve straight away with toasted sourdough and a spoonful of Greek yoghurt on the side.