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
- 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.
- 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).
- 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.
- 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.
- 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
Total fat: 27g
Saturated fat: 6g
Total Sugar: 3g (Added Sugar: 0g)