open-faced salmon avocado and egg sandwich.JPG



  • 2 slices gluten-free bread
  • 1.5 tsp ghee
  • 2 eggs
  • 1/2 avocado
  • extra sharp cheddar cheese
  • scallions
  • 2 slices smoked salmon
  • cilantro
  • himalayan salt
  • black pepper
  • <1 tsp apple cider vinegar


  1. pick a small pot, you will use this for poaching your eggs
  2. boil water (in a kettle or a pot)
  3. let the water simmer (this means that you see some bubbles forming at the bottom, but they shouldn't be coming up vigorously)
  4. pre-heat your oven with a cast iron grill inside at 350F
  5. lay out 2 slices of gluten-free bread and spread 3/4 of a tsp of ghee on each and then flip them over
  6. take your avocado and spread one quarter over each slice of bread
  7. grate your cheddar cheese and sprinkle it on top
  8. go back to your pot, and add <1 tsp of apple cider vinegar to the water (depending on how much water you have - you should barely be able to smell it - if you can, then you've added too much and you should start over)
  9. poach the eggs - do this by cracking an egg into a small bowl, then whisking the water to create a nice swirl and then placing the egg in the center - poaching should take about 3-4 minutes
  10. place the eggs in cold water (i use ice water if i want to pre-make poached eggs, but in this case, i was going to use them right away, so i didn't want them to cool down too much)
  11. continually poke at the eggs with your finger to make sure they are cooked the right amount, you want the yolks to run 
  12. while your eggs are poaching, place your bread on the cast iron grill pan - you basically just want to make the bread a little crispy and want the cheese to melt a little
  13. once the bread is done, lay it out on your cutting board and add some smoked salmon on top
  14. sprinkle a few sliced scallions on the bread
  15. carefully place a poached egg on each slice of bread
  16. top with some cilantro and a some himalayan salt and black pepper
  17. serve before it gets cold