Simple Mother's Day Breakfast Toast
A quick, easy, yet elegant breakfast for your Mother's Day brunch!
Ingredients
- 2 russet potato slices ½ - ¾ inch thick (sub sweet potatoes)
- extra virgin olive oil sub avocado oil
- kosher salt and ground black pepper
- ½ avocado cut into 6 slices
- 4-6 pieces smoked salmon check ingredients for Whole30 (sub lox)
- micro-greens sub mixed greens
- 2 eggs
Instructions
- Prep: Preheat oven to 375℉.
- Bake Potatoes: Brush both sides of 2 russet potato slices with extra virgin olive oil. Place them on a parchment-lined cookie sheet and sprinkle top generously with kosher salt and ground black pepper. Bake for 10 minutes. Remove and flip over, sprinkling the other side with kosher salt and ground black pepper. Bake for an additional 5 minutes and then test with a fork; depending on how thick the slice is, it may need an additional 5 minutes. Keep checking until you can easily pierce with fork.
- Add Toppings: Place potato toast on a plate, top with ½ avocado, 4-6 pieces smoked salmon and micro-greens. Poach 2 eggs and place on top. Sprinkle with salt and pepper (or any other seasoning you desire).
- Serve: Enjoy immediately!
Nutrition
Calories: 250kcal | Carbohydrates: 14g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 84mg | Potassium: 530mg | Fiber: 4g | Sugar: 1g | Vitamin A: 313IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 2mg
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