Name: Seven Layers Salmon Egg Benedict
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: few leaves romaine lettuce or butter lettuce, washed and dry; 1/2 avocado; 2 oz smoked wild-caught salmon; fresh chives, washed and dried; 1 pasture-raised egg; 2 – 3 tbsp almond ricotta; 1 tsp lemon juice (or more, to taste); 2 tbsp extra virgin olive oil (or more); few Kalamata olives; salt and pepper to taste

Ingredients

few leaves romaine lettuce or butter lettuce, washed and dry
1/2 avocado
2 oz smoked wild-caught salmon
fresh chives, washed and dried
1 pasture-raised egg
2 – 3 tbsp almond ricotta
1 tsp lemon juice (or more, to taste)
2 tbsp extra virgin olive oil (or more)
few Kalamata olives
salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

First step is to make sure your lettuce and chives are washed and dry.
Start making the poached egg (I used a silicone mold, is much easier).
Meanwhile, prepare all the ingredients on a cutting board or platter. Slice the avocado at the end and drizzle with lemon juice so it doesn’t oxidize. also add salt. Drizzle the salmon with lemon juice.
Start preparing your plate: add the lettuce first, top with avocado, salmon, chives, ricotta, drizzle some more lemon juice and extra virgin olive oil. Add the olives.
When the egg is ready add on top. Salt and pepper. Add more chives, drizzle with more extra virgin olive oil.