Scrambled Eggs, Avocado & Smoked Salmon on Toast

Avocado toast takes it up a notch topped with eggs scrambled with a bit of creme fraiche and chives, and then topped with a thin slice of smoked salmon. Perfect for a special breakfast or brunch.

Scrambled Eggs, Avocado & Smoked Salmon on Toast

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tablespoons fresh chives, minced & divided

  • 2

    tablespoons crème fraîche, optional

  • 6

    large eggs

  • 2

    tablespoons unsalted butter

  • Kosher salt and freshly ground black pepper, to taste

  • 4

    large or 8 small slices sourdough, whole wheat, or pumpernickel bread, toasted

  • 1

    avocado, halved, pitted, peeled, & diced

  • 1

    tablespoon fresh lemon juice

  • 4

    ounces smoked salmon, thinly sliced

Directions

Mash avocado with a fork. Mix in lemon juice, salt and pepper. Spread the avocado mixture over each slice of toast. Mix 2 tablespoons chives, crème fraîche (if using), and eggs in a large bowl. Melt butter in a large heavy nonstick skillet over medium-low heat. Add egg mixture and season with salt and pepper. Cook, occasionally scraping bottom of skillet with a heatproof spatula to form large, soft curds, until just barely set, 3 to 4 minutes. Spoon eggs over avocado. Drape salmon slices over eggs, garnish with remaining 1 tablespoon chives, and season to taste with pepper.


Nutrition

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