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Active time
40 minutes
Total time
50 minutes
4 servings
Serving Size
1 piece

5 eggs, divided

1 (14.75-ounce) can salmon (bones and skins removed)

¼ cup plain Greek yogurt

2 teaspoons seafood seasoning (such as Old Bay)

1 green onion, thinly sliced

3 tablespoons whole grain breadcrumbs

2 tablespoons olive oil

1 ripe avocado

juice of 1 lemon

2 tablespoons warm water

⅛ teaspoon salt

⅛ teaspoon pepper

2 teaspoons vinegar

2 whole grain English muffins, split and toasted

¼ cup arugula

  1. In a large mixing bowl, combine one egg with the salmon, Greek yogurt, seafood seasoning, green onion, and breadcrumbs, and mix until well combined. Use your hands to form 4 equal sized, round, flat patties.
  2. Heat a large skillet over medium heat, then add the olive oil. Place the patties in the skillet and cook until golden brown on each side (about 5-8 minutes per side).
  3. To make the avocado crema, combine the avocado, lemon juice, warm water, salt, and pepper in a small blender or food processor and blend until smooth.
  4. To prepare the poached eggs, crack one egg into an individual small bowl or ramekin. In a medium to large pot, bring water to a simmer, where the edges are bubbling but it’s not quite a full boil. Add a few teaspoons of vinegar, and swirl the water in one direction . Gently pour the egg from the bowl into the water, and let cook until the white becomes opaque, and egg reaches desired level of doneness. With a slotted spoon, gently remove the poached egg and set on a paper towel. Repeat with the remaining 3 eggs.
  5. To serve, top each toasted English muffin with a few arugula leaves, the cooked salmon patty, the poached egg, and a dollop of avocado crema.

An Oldways recipe, courtesy of Kelly Toups


Calories: 460
Total fat: 27g
Saturated fat: 6g
Sodium: 550mg
Carbohydrate: 21g
Fiber: 4g
Total Sugar: 3g (Added Sugar: 0g)
Protein: 35g

Yield: 4 servings

Serving Size: 1 piece

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