These smoked salmon toast sticks are made with low carb bread and are perfect for dipping into poached eggs!

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At home we often enjoy scrambled eggs and smoked salmon for a satisfying and easy low carb breakfast on a special occasion like Thanksgiving or Christmas. This recipe is a twist on the same idea, and involves wrapping sticks of toast in the salmon, just ready for dipping into a poached egg!

The salmon and egg are very low in carbohydrates, so of course you'll need some low carb bread - and I just happen to have a handy guide!

How to Make Low Carb Smoked Salmon Toast Sticks with Eggs

Depending on how you plan to poach your eggs, you may prefer to cook them first and keep them warm while you make the toast. I cooked them in my handy Dash egg cooker, so I started them going and worked on the toast while they cooked.

Place four slices of low carb bread on a small baking sheet. Brush with olive oil and season with salt and pepper.

Cook under a hot broiler for a few minutes on each side, then cut into sticks.

Wrap slices of smoked salmon around each piece of toast. You really don't have to be precise about this stage - just cut the salmon into pieces and wrap them around. They're never going to be all the same so don't worry if they all look different.

Here's the cooked poached eggs - in a cute half-moon shape! And I did nothing other than add water, spray the dish with non-stick spray, crack the eggs in, and walk away!

Divide the poached eggs between two serving plates and add the wrapped toast sticks for dipping.

This high-protein brunch is an awesome start to the day - and comes in at just 0.4g net carbs per serving if you use zero carb bread. And although not everyone has access to bread like that, it's getting easier and easier!

This would be a wonderful dish to serve on Valentine's Day or any other special occasion!

📖 Recipe

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