Gastroenterologist Emeran Mayer, author of the best-selling book The Mind-Gut Connection (2016), gave us this recipe. Turmeric, which minimizes gut inflammation, tints the eggs a brilliant sunset hue. The eggs themselves, along with plant-derived fat (from avocado) and proteins from salmon, give this breakfast lots of staying power. Dr. Mayer suggests having these eggs with a bowl of fruit and a cup or two of coffee brewed with freshly ground beans, which are high in polyphenols.

Ingredients

• 1½ tsp. extra-virgin olive oil
• ½ tsp. ground turmeric
• 1 large egg
• Salt and pepper
• 1 large slice whole-grain sourdough bread
• ½ ripe avocado
• 3 oz. flaked Patagonia Provisions Wild Sockeye Salmon (Original or Lemon Pepper)
• Chopped cilantro

Putting It All Together

1. Heat oil in a small frying pan over medium-low heat. Add turmeric and let it sizzle for a second.
2. Crack in egg and a drop or two of water. Season with salt and pepper, cover, and cook until egg is done the way you like, 3 or 4 minutes.
3. Toast bread and mash avocado on top.
4. Layer with salmon, then egg and cilantro.