Smoked Salmon, Avocado, Boiled Eggs on Toast
This Smoked Salmon, Avocado, and Boiled Eggs on Toast offers a delightful blend of rich flavors and textures, making it an ideal choice for a quick yet satisfying breakfast. With just a few simple ingredients, this dish comes together in under ten minutes, delivering both indulgence and nutrition.
Ingredients
- Smoked Salmon – A few thin strips
- Avocado – Half sliced
- Eggs – Two boiled
- Bread – A single slice of your preferred type toasted
Instructions
- Begin by placing two eggs in a medium-sized saucepan. Add enough cold water to fully cover the eggs. Heat the pan on medium-high until the water begins to boil. Once the water starts to bubble, reduce the heat to low-medium and allow the eggs to cook for approximately 7 minutes for a soft, runny yolk, or up to 12 minutes for a firmer yolk. Afterward, remove the eggs from the pan and let them cool for about five minutes before peeling the shells.
- While the eggs are cooling, toast a slice of bread to your desired crispness. In the meantime, cut open the avocado, removing the pit, and slice it into thin pieces. Arrange the slices on the toasted bread.
- Add a few strips of smoked salmon atop the avocado. Finally, peel the boiled eggs, slice them, and place them on top of the salmon and avocado combination.
Notes
Bread: Feel free to select any bread that suits your preference. Rye, seeded, or sourdough varieties all work wonderfully, each adding its own character to the dish.
Egg: If you prefer a different style of egg, you may substitute the boiled eggs for sunny-side-up, scrambled, or poached eggs for a variation on the texture and flavor.
Egg: If you prefer a different style of egg, you may substitute the boiled eggs for sunny-side-up, scrambled, or poached eggs for a variation on the texture and flavor.