Egg & Salmon Tartine (open-faced sandwich)

Serves: 1

Prep time: 5 mins


Ingredients:

  • ½ cup cooked wild-caught salmon, flaked (canned works too)
  • 2 Tbsp avocado oil mayo
  • 1 small shallot, finely diced
  • 2 tsp capers
  • 1 Tbsp chopped herbs (we used tarragon and parsley)
  • 1 lemon wedge, for a splash of lemon juice
  • 1 pinch of sea salt and black pepper

Toast & Toppings:

  • gluten-free toast
  • leafy greens
  • 1 boiled egg, sliced
  • ½-1 scoop beeya

Steps:

  1. Stir together all of the ingredients for the salmon salad. Adjust seasoning with salt and pepper.
  2. To serve, sprinkle some leafy greens on top of a toast, lay the egg slices on top of the greens, then top with the salmon salad and a sprinkle of beeya to finish your hormone supporting tartine.