Smoky salmon, fluffy eggs and creamy avocado sitting on a crunchy sourdough bed.
Toast or grill sourdough bread. Set aside.
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.
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.
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.