Smoked Salmon Avocado Toast with Creamy Scrambled Eggs

There’s something incredibly soothing about a beautifully prepared breakfast. This Smoked Salmon Avocado Toast with Creamy Scrambled Eggs is a dish that brings back memories of lazy Sunday mornings and cozy brunches with friends. The best part? It’s so easy to whip up that you can enjoy it any day of the week.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 servings

Course: Breakfast, Brunch

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Toast

2 slices whole-grain bread toasted
1 ripe avocado mashed
4 oz smoked salmon

For the Scrambled Eggs

2 large eggs
2 tbsp heavy cream

Salt and Pepper

salt to taste
pepper to taste

Optional Garnishes

fresh dill or chives for garnish
lemon wedges for serving

Equipment

Non-Stick Skillet
Toaster
Mixing Bowls
Spatula

Method

Step 1: Start by toasting the slices of whole-grain bread until they’re golden brown and crispy.
Step 2: While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork, adding salt and pepper to taste.
Step 3: In a separate bowl, whisk together the eggs and heavy cream until well combined, adding a pinch of salt and pepper.
Step 4: Heat a non-stick skillet over low heat and pour in the egg mixture. Stir gently with a spatula, cooking until the eggs are soft and creamy.
Step 5: Spread the mashed avocado evenly over the toasted bread.
Step 6: Top the avocado with slices of smoked salmon.
Step 7: Finally, place the creamy scrambled eggs on top of the salmon.
Step 8: Garnish with fresh dill or chives if desired, and serve with lemon wedges on the side.

Notes

This dish is best enjoyed fresh but can be stored for a short time. Leftover scrambled eggs can be stored in an airtight container in the fridge for up to 2 days.