Salmon Sunrise Toasts with a Microgreen Kick

Bold. Balanced. Breakfast fit for a champion.

This is not your average toast. These are artisan open-faced power bites packed with protein, fiber, and flavor. Smoky salmon, roasted bell peppers, tangy cream cheese, and a damn garden of microgreens all layered on toasted rustic bread. It's vibrant, quick, and screams clean fuel for the day ahead.

Ingredients (Serves 2)

For the base:

• 3 slices of rustic sourdough or multigrain bread
• Olive oil (just a splash)

Toppings:

• 2 tbsp cream cheese (full fat or plant-based)
• 1 small roasted red bell pepper, sliced
• 2–3 thin slices of smoked salmon
• Microgreens – mix of radish, broccoli, and arugula
• Sea salt & freshly ground black pepper
• Lemon zest (optional, but boss-level)

Method – Let’s Get Cooking!

1. Toast the bread, properly.
Drizzle the slices lightly with olive oil. Grill or pan-toast until golden and crunchy. You want that beautiful crust. None of that soggy nonsense.

2. Spread the base.
Slather a thin but confident layer of cream cheese on all three slices. Don’t skimp. It’s the foundation.

3. Top like a pro:

• • Slice 1: Lay the smoked salmon gently. Don’t fold it like laundry. Give it a little lemon zest on top.
  • Slice 2: Add roasted bell pepper slices. A touch of salt and pepper. Beautiful.
  • Slice 3: Keep it simple—just cream cheese and a mountain of microgreens. Let the greens shine.

4. Finish it off.
Sprinkle microgreens generously on all three. They add crunch, flavor, and make the plate look like a work of art. Hit each slice with a final crack of pepper.

Chef’s Tip:

Use room temp cream cheese so it spreads like silk. And don’t be afraid to mix microgreens—radish for a kick, arugula for pepper, broccoli for nutrients.

💚 Perfect For:

• Clean eaters
• Protein chasers
• Anyone tired of boring breakfasts