Description
Inspired by the classic salmon Eggs Benedict, this grain-free and dairy-free breakfast platter captures all the flavors I love in a lighter, nutrient-dense way. Layers of crisp lettuce, smoked wild-caught salmon, almond ricotta, avocado, and poached eggs create a beautiful combination of textures and flavors that feels both indulgent and nourishing. Perfect for breakfast, brunch, or even a light lunch.
Ingredients
- A few leaves romaine or butter lettuce, washed and dried
- 1/2 avocado
- 2 oz (55 g) smoked wild-caught salmon
- Fresh chives, finely chopped
- 1 pasture-raised egg
- 2–3 tablespoons almond ricotta
- 1 teaspoon lemon juice, plus more to taste
- 1 teaspoon extra virgin olive oil, more if desired
- A few Kalamata olives
- Sea salt and freshly ground black pepper, to taste
Instructions
- Make sure the lettuce and chives are washed and thoroughly dried.
- Prepare the poached egg. I like to use a silicone poaching mold, which makes the process much easier and more consistent.
- While the egg is cooking, arrange the remaining ingredients on a cutting board or serving platter. Slice the avocado just before serving and drizzle it with a little lemon juice to prevent oxidation. Season lightly with salt. Drizzle the smoked salmon with a few drops of lemon juice as well.
- Assemble the platter. Arrange the lettuce on a serving plate and top with the avocado, smoked salmon, chopped chives, almond ricotta, and olives. Drizzle with the remaining lemon juice and extra virgin olive oil.
- When the egg is ready, place it on top of the platter. Season with salt and black pepper, garnish with additional chives, and finish with another drizzle of extra virgin olive oil.
- Serve immediately, allowing the warm poached egg to mingle with the salmon, avocado, and ricotta.