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Avocado toast slices with Patagonia Provisions Wild Salmon, egg, and turmeric

Avocado Toast with Wild Salmon and Turmeric Egg

Skill Level: Easy

Makes: 1 serving

Made With:

Wild Sockeye Salmon, Lightly Smoked

$14.00

Unit price
per 

Gastroenterologist Emeran Mayer, author of the best-selling book The Mind-Gut Connection (2016), gave us this recipe. Turmeric, which minimizes gut inflammation, tints the eggs a brilliant sunset hue. The eggs themselves, along with plant-derived fat (from avocado) and proteins from salmon, give this breakfast lots of staying power. Dr. Mayer suggests having these eggs with a bowl of fruit and a cup or two of coffee brewed with freshly ground beans, which are high in polyphenols.

Ingredients

Putting It All Together

  1. Heat oil in a small frying pan over medium-low heat. Add turmeric and let it sizzle for a second.
  2. Crack in egg and a drop or two of water. Season with salt and pepper, cover, and cook until egg is done the way you like, 3 or 4 minutes.
  3. Toast bread and mash avocado on top.
  4. Layer with salmon, then egg and cilantro.