Breakfast Egg Salad

I found this recipe in Everyday Food and had to share it. It combines all the foods I love and the right balance of fat, protein and carbohydrates and it is low in calories!

Breakfast Egg Salad

• 4 large eggs


• 1 teaspoon Dijon mustard


• 1 tablespoon fresh lemon juice


• 1/4 avocado, diced


• coarse salt and ground pepper


• 2 ounces sliced smoked salmon (2 slices)


• 1/3 cup watercress, thick ends trimmed


• 2 slices whole-grain bread

In a small pot, cover eggs with water by 1 inch and bring to boil over high heat. Cover, remove form heat and let sit 12 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel eggs and separate whites from yolks. Reserve 1 yolk. Coarsely chop egg whites.

In a medium bowl, whisk together mustard and lemon juice Finely grate egg yolk into mustard mixture and whisk to combine. Stir in egg whites and avocado and season with salt and pepper. To serve, divide smoked salmon, egg salad, and watercress between toasts. Serves 2. Enjoy!

per serving: 285 cal; 12g fat(3g sat. fat);28g protein; 17g carb; 4g fiber