Breakfast on Day Two
On the second day of our smoked salmon extravaganza we decided to focus on breakfast. Well…technically we ate it for dinner, but we are all about breakfast food for dinner on a regular basis, and I’m pretty sure it still qualifies as morning meal fare.
“ What nicer thing can you do for somebody than make them breakfast?” – Anthony Bourdain
We are also big avocado fans, so this delectable dish just spoke to us (if you missed our beautiful Smoked Salmon Salad on day one be sure you check it out here)! In one bite you get crispy toast, creamy avocado, fluffy eggs, and smoky salmon. And because the smoked salmon is already cooked, breakfast (or dinner) comes together in a jiff!
Building Your Avocado Toast
Start by toasting (or grilling) your sourdough bread slices. You can of course use another bread if you prefer, but I love the crustyness of sourdough, and it holds up well to all of the toppings.
Put diced avocado in a bowl and mash with a fork until it is creamy with just small chunks remaining for texture. Add lemon juice, salt, pepper, paprika, and cayenne and mix until combined. Avocado is a bit bland on its own, so don’t be afraid of adding spices…it’s a great canvas for new flavors!
Next whisk eggs, chives or green onions, crème fraîche, salt and pepper in a mixing bowl. Melt butter in a large skillet over medium-low heat. Add egg mixture and allow to cook slowly, gently scraping the bottom of the pan occasionally with a heat-safe spatula until soft curds form. Cook until just barely set (3-4 minutes) and remove from heat. Allow to cool for a minute or two. The key to soft, fluffy scrambled eggs is cooking on a lower temperature and taking them off the heat before they completely set so they don’t over cook.
While the eggs are cooling, spread avocado over each slice of toast. Spoon eggs over avocado. Top with crumbled smoked salmon (or salmon slices if that is what you have). Garnish with remaining chives or green onions.
And there you have it…a 20-minute breakfast/dinner that is as delicious as it is simple. Serve it with fresh fruit or a side salad and you have a complete meal with very little fuss.
I hope you enjoy! Let me know in the comments if you give it a try, and please subscribe to the newsletter so you don’t miss any of this spicyness!
Michele
Avocado Toast with Scrambled Eggs and Smoked Salmon
Smoky salmon, fluffy eggs and creamy avocado sitting on a crunchy sourdough bed.
Ingredients
- 8 slices sourdough bread – 4 slices if the bread is large
- 1 avocado – peeled, pitted and diced
- 1 tbsp fresh lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- pinch cayenne pepper – optional
- 3 tbsp minced fresh chives or sliced green onions
- 2 tbsp crème fraîche
- 6 large eggs
- 2 tbsp unsalted butter
- 4 oz smoked salmon-crumbled or thinly sliced
Instructions
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Toast or grill sourdough bread. Set aside.
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Put avocado into a bowl and mash with a fork until it is creamy, but still slightly lumpy. Add lemon juice, 1/2 tsp salt, 1/4 tsp pepper, paprika and cayenne if using; gently stir until well combined. Set aside.
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Whisk 2 tbsp chives or green onions, crème fraîche, and eggs in a medium bowl. Melt butter in a large non-stick skillet over medium-low heat. Add eggs and remaining salt and pepper. Allow to cook, occasionally scraping the bottom with a spatula to form large, soft curds. When just barely set (3-4 minutes) remove from heat and set aside.
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Spread mashed avocado over toast slices. Spoon eggs over avocado. Top with smoked salmon chunks or drape slices over eggs. Garnish with remaining chives or green onions. Add more salt and pepper to taste.
