So I’m a food blogger…well, obviously. You know that. You’re reading my blog. [Thanks for that by the way.] Ok, so what’s my point, right? Well, being a food blogger means I keep up with food trends. It means I usually have a pretty good idea of what’s going down in the food world. And, listen. I just have to come clean here with you guys: I was truly oblivious as to why the whole world had been on this avocado toast train. I just couldn’t bring myself to get on board and kept thinking, “Why’s everybody freaking out over guacamole on toast?” I don’t know if guacamole is as commonplace all over the world as it is down here in Texas, but in these parts, we don’t spread it on toast. We dip our chips in it.
Fast forward a few months later, and my besties and I were preparing for a fun girl’s weekend down at the lake in Austin, NO KIDS ALLOWED, in which we planned to celebrate two of our precious besties with a surprise birthday brunch. Any time there is an event, I typically get to take charge of the food. I think it’s that whole food blogger thing again. We did a little digging and found out that the birthday girls’ newest food addiction was avocado toast. I was left with no choice, but to jump on the smashed avocado toast bandwagon.
A little backstory: When us girls get together, we typically seize the opportunity to be fancy-like and a little refined. We are moms. Which means we are subjected to little, dirty hands often using our skirts as napkins, snotty noses using our shoulders as tissues and also the dietary preferences of young children. Needless to say, when we actually get to have some adult time with one another, we don’t mind indulging in the finer things in life. Things like champagne, good wine, vodka…oh, those things are just different types of booze, aren’t they? Ok, we also like to indulge in fancy breakfast items like smoked salmon and scrambled eggs with a touch of fresh dill, and this was exactly what we needed to add a little refinement to our birthday brunch avocado toast.
In truth, it took about .5 seconds for me to hop right on board after tasting the glory that is smashed avocado smeared all over a slice of buttery, toasted bread, topped with scrambled eggs and smoked salmon. Everything just melded together beautifully. The bright notes of the lemon within the smashed avocados was the perfect contradiction to the savory, smoked salmon. The crunchy toast served as the perfect backdrop to creamy scrambled eggs speckled with bright, fresh dill. And in the end, I could not imagine a breakfast item more perfectly suited for a special occasion. I think it’s high time we were all aboard the avocado toast train.
- 2 ripe avocados
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon Kosher salt
- 8 large eggs
- 2 tablespoons half and half
- 1/4 teaspoon Kosher salt
- Generous pinch black pepper
- 1 tablespoon unsalted butter
- 3 ounces cold cream cheese cut into small cubes
- 1 teaspoon freshly minced dill plus extra for garnish, if desired
- 4 slices wheat toast cut 3/4” in thickness
- 2-3 tablespoons unsalted butter room temperature
- 3 ounces smoked salmon roughly chopped
- 1/4 cup creme fraiche for drizzling
For the avocado spread, combine the avocado, lemon juice and salt. Mash using a potato masher or fork until it reaches a guacamole-like consistency. Set aside until ready to use.
For the scrambled eggs, add eggs, half and half, salt and pepper to a mixing bowl, and whisk vigorously until thoroughly mixed. Set aside.
Have ready a medium-sized, non-stick saute pan over medium heat. Add butter to saute pan, and swirl around until the bottom of the pan is evenly coated. Do not allow the butter to brown. If butter browns, wipe pan clean and start over, slightly lowering the heat if necessary. As soon as the butter has melted, pour the egg mixture into the pan, scatter cream cheese cubes evenly across the eggs, followed by the dill and allow to sit, undisturbed for about 1 minute.
Begin working from the outer edges of the pan, and using a bendy spoon or spatula, begin gently pushing the eggs toward the center, allowing the uncooked egg to flow outward, toward the perimeter of the pan. Resist the urge to stir.
Continue with this process until the eggs are no longer in liquid form. Reduce the heat to medium-low and at this point, begin gently folding the eggs within the pan so that any uncooked portions make contact with the bottom of the saute pan. Continue cooking to your liking of doneness. Set aside until ready to use.
Smear a scant amount of butter across each toast, and spread smashed avocado across the top. Top with scrambled eggs and evenly distribute smoked salmon over the eggs. Stir the creme fraiche until it loosens up, and drizzle over the toasts with a small spoon, using a back-and-forth motion. Garnish with fresh dill, if desired, serve right away and enjoy.
Would pair well with: