Description
A delightful breakfast recipe featuring layers of crispy phyllo pastry, smoked salmon, and poached eggs, garnished with avocado and microgreens.
Ingredients
Scale
- 8 ounces smoked salmon, sliced
- 4 large eggs
- 1 tablespoon cream cheese
- 1 tablespoon fresh dill, chopped
- 1 tablespoon capers, rinsed and drained
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 4 sheets of phyllo pastry
- 2 tablespoons unsalted butter, melted
- 1 avocado, sliced
- Microgreens for garnish (optional)
Instructions
- Preheat the oven to 375°F.
- Lay out the phyllo pastry sheets on a clean surface. Brush each sheet lightly with melted butter and stack them on top of each other.
- Cut the stacked phyllo into squares (about 4 inches each) and place them on a baking sheet lined with parchment paper.
- Bake the phyllo squares for 10-12 minutes or until golden brown and crispy. Remove from the oven and let cool.
- While the phyllo is baking, bring a small pot of water to a simmer. Carefully crack the eggs into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks are still runny.
- Remove the eggs with a slotted spoon and place them on a paper towel to drain.
- In a small bowl, mix the cream cheese, dill, capers, lemon juice, salt, and pepper until well combined.
- To assemble, layer a phyllo square on a plate, spread a thin layer of the cream cheese mixture, add a slice of smoked salmon, and top with a poached egg.
- Repeat the layers, finishing with another phyllo square on top. Garnish with avocado slices and microgreens if desired.
- Serve immediately while the phyllo is crispy.
Notes
- For a vegetarian option, substitute smoked salmon with roasted red peppers or grilled vegetables.
- Add a dash of hot sauce or a sprinkle of red pepper flakes for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking and Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 210mg