Avocado Smoked Salmon Egg Toast

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avocado-smoked-salmon-egg-toast

Avocado Smoked Salmon Egg Toast

Wake up your loved ones with this delicious breakfast of mashed avocado and smoked salmon toast topped with spicy eggs. This delicious, nutritious and hearty breakfast is one of my family's all-time favorites. Eggs are wonderful, and among the most versatile foods in our refrigerator. You can really utilize all kinds of leftovers by whipping up easy frittatas, various toasts, or satiate your hunger with just simple sunny-side up accompanied by any fish or meat left over from last night's dinner. And of course, such staples as the pancakes, waffles and crepes all use eggs as the key ingredient. This recipe in particular came around as I was trying to empty my fridge from leftovers before re-stocking it with fresh produce. That said, you can play with what ever you have in your fridge to create your version of the egg breakfast - anything goes, own it! And even if you choose to make it as I did, you don't have to follow the recipe to a "T",  improvise any way you feel like.  I mashed avocado with a fork and squeezed half a lemon to keep it bright-green, then added garlic, chopped dill and seasoning. Smoked salmon goes well with any egg preparation but it is absolutely divine in this dish, combined with the zesty, creamy avocado and topped with hot eggs. As a side dish I love a simple salad of sliced cucumbers, cherry tomatoes and radish. The fresh crunch of the veggies plays with your palate as their juices explode in your mouth; it really compliments the avocado toast and breaks down the richness of the eggs. My only must in this recipe is the finishing salt. I am very big on seasoning my food layer by layer with healthy pink himalayan fine salt or coarse kosher variety but finishing everything with delectable salts such as sel gris, flake salt, or fleur de sel that adds character, texture, complexity and attitude to everything that I make in the kitchen. These salts are available at Whole Foods, Fairway, William and Sonoma or on-line.

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Ingredients: eggs, smoked salmon, bread, jarred bell peppers, avocado, lemon, shallot, garlic, dill, butter, spicy harissa sauce, salt, Aleppo pepper. For the salad: cucumber, cherry tomatoes, radish, basil, salt, pepper, basil leaves, extra-virgin olive oil.

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Make the salad: slice cucumber thinly and cut cherry tomatoes in half. Transfer into a plate.

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Add sliced radish and garnish your salad with small basil leaves.

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Drizzle the salad with olive oil and season with finishing salt of your choice. I like sel gris, flake salt, and fleur de sel, please trust me that a regular table salt won't do the trick. With finishing salt, you are elevating your cooking game to a next level.  Simple salad with a professional touch. I also like to add some heat by seasoning basically everything with mildly spicy peppers like Aleppo per se.

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Make avocado mash: Chop dill finely.

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Cut the avocado in half and remove pit. Cut the flesh into criss-cross pattern then scoop it into a bowl.

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Squeeze half a lemon, then mash avocado with a fork. Kitchen tip: If avocado is not ripe, transfer the flesh into small food processor, add lemon juice, season with salt and few table spoons of water. Pulse until resembles a mash but still remains slightly chunky.

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Add minced garlic and chopped dill. Mix everything to combine.

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Spread avocado mash on the toasts and top each with smoked salmon slice.

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Make the eggs: Slice shallot thinly.

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Then take out two roasted bell peppers from the jar and drain them.

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Slice bell peppers thinly.

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These are two ingredients besides eggs that you would need for this recipe.

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Heat medium-size non-stick skillet over medium heat. Add butter and melt it.

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Then add harissa sauce and mix with butter. Add shallot, sauté for 3 minutes. Then add bell peppers and cook few minutes longer, stirring often.

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Carefully break the eggs and cook until whites are set but yolks are still nice and runny, about 8-10 minutes. I like to move the whites with the spatula by gently spreading them until they fill the space in the  hot skillet. This way egg whites cook much faster. Medium-low heat, please.

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Season the eggs with finishing salt of your choice and spices.

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To serve, lift up one egg at a time and top the toast with it. Serve the finished toast with  the side of salad.

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avocado-smoked-salmon-egg-toast

avocado-smoked-salmon-egg-toast

 

 

Bon Appétit!
Svitlana

Avocado Smoked Salmon Egg Toast

recipe details

Serves 3-6

Ingredients

  For the eggs
  • 6 organic extra-large eggs
  • 1 shallot, thinly sliced
  • 2  jarred bell peppers, drained, sliced thinly
  • 2 teaspoons spicy harissa sauce or sriracha
  • 1/2 tablespoon butter
  • Aleppo pepper, to taste
  • Finishing salt (sel gris, flake salt, or fleur de sel), to taste
  For the toast 
  • 6 smoked salmon slices
  • 3-6 multigrain bread slices, toasted
  • 1 avocado
  • 1/2 lemon, squeezed
  • 1 garlic clove, minced
  • 1 tablespoon dill, finely chopped
  • Salt
For the salad 
  • 8 cherry tomatoes, cut in half
  • 1 small Persian cucumber, thinly sliced
  • 2-3 small radishes, thinly sliced
  • 8 small basil leaves
  • extra-virgine olive oil, to taste
  • Finishing salt (sel gris, flake salt, or fleur de sel), to taste

Directions

  1. Make the salad: Combine vegetables in a  serving bowl, drizzle the salad with olive oil and season with finishing salt of your choice. Scatter basil leaves on top. Set aside.
  2. Make avocado mash: Cut the avocado in half and remove pit. Cut the flesh into criss-cross pattern then scoop it into a bowl. Squeeze half a lemon, then mash avocado with a fork. Add minced garlic and chopped dill. Mix everything to combine. Spread avocado mash on the toasts and top each with smoked salmon slice.Kitchen tip: If avocado is not ripe, transfer the flesh into small food processor, add lemon juice, season with salt and few table spoons of water. Pulse until resembles a mash but still remains slightly chunky.
  3. Make the eggs: Heat medium-size non-stick skillet over medium heat. Add butter and melt it. Then add harissa sauce and mix with butter. Add shallot, sauté for 3 minutes. Then add bell peppers and cook few minutes longer, stirring often. Carefully break the eggs and cook until whites are set but yolks are still nice and runny, about 8-10 minutes. I like to move the whites with the spatula by gently spreading them until they fill the space in the  hot skillet. This way egg whites cook much faster. Medium-low heat, please. Season the eggs with finishing salt of your choice and spices. To serve, lift up one egg at a time and top the toast with it. Serve the finished toast with  the side of salad.
     

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