Usuba
Toasts with guacamole and salmon, fried eggs as a side
A hearty breakfast of crispy toast with creamy filling, lightly salted salmon and fried eggs. Served with a fresh vegetable salad.
- Total
- 15 min
- Standard serving
- 413 g
1
Ingredients
Total 13- Chicken egg
100 g≈ 2 pcs - Whole wheat baguette
60 g≈ 2 slice - Cream cheese
20 g≈ 1.5 tbsp - Sour cream15%
14.851 ml≈ 1 tbsp - Lemon zest
1 g≈ 1/2 tsp - Guacamole
40 g≈ 3 tbsp - Lightly salted salmon
50 g≈ 2.5 slice - Peeled pumpkin seeds
5 g≈ 1.5 tsp - Green Salad
20 g≈ 1.5 stalk - Tomatoes
50 g≈ 3.5 slice - Cucumbers
50 g≈ 1/3 pcs - Vegetable oil
to taste≈ 1/4 tsp - Salt
to taste
Instructions
- 1
Step 1
Toast the baguette slices in a toaster until they have a crispy crust.
Mix cream cheese, sour cream, and lemon zest. Spread this cream on each toast.
Spread the guacamole over the cheese cream.
- 2
Step 2
Slice the lightly salted salmon and place on toast.
Sprinkle with roasted pumpkin seeds.
- 3
Step 3
Fry two eggs sunny-side up in vegetable oil until the whites are cooked through.
- 4
Step 4
Chop the tomatoes and cucumbers, mix with green salad. Dress with salt and vegetable oil.
Serve toast with fried eggs and vegetable salad.
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