Protein toasties with avocado, salmon & eggs Benedict

Ingredients for 1 servings:

• 2 slice(s) toastie(s) (egg white toasties)
• 2 ports. Guacamole or avocado
• 2 slices of salmon
• some dill, chopped
• capers
• 2 eggs
• 4 tbsp butter or oil
• 2 egg yolks
• 1 tbsp lemon juice
• ½ tsp Dijon mustard
• ½ tsp xylitol (sugar substitute)
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

The perfect weekend feel-good breakfast

Toast the slices of bread in the toaster. Spread with avocado cream and top each with a slice of salmon. For the béchamel sauce, melt the butter and put it in a small mixing bowl along with the egg yolks, lemon juice, Dijon mustard, salt, and pepper. Mix everything well. For the poached eggs, heat a little water with salt and a dash of vinegar in a small saucepan. Carefully crack the eggs into two small bowls so they slide more easily into the water later. When the water boils, stir well to create a whirlpool. Slide the eggs, one at a time, into the center of the whirlpool and cook for 3 minutes without stirring. Then remove with a slotted spoon and drain on a plate lined with kitchen paper. Divide the poached eggs between the two slices of bread and drizzle with the béchamel sauce. Garnish with a few capers and dill.