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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.
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Prep Time 8 minutes
Cook Time 10 minutes
Total Time 10 minutes
Course: fishe recipe
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Smoked Salmon – A few thin strips
  • Avocado – Half sliced
  • Eggs – Two boiled
  • Bread – A single slice of your preferred type toasted

Method
 

  1. 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.
  2. 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.
  3. 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.