Egg & Salmon Tartine Recipe (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.