3.67 from 3 votes
Avocado Toast with Smoked Salmon & Scrambled Eggs
Course: Breakfast
Cuisine: American
Servings: 4 Servings
For the Smashed Avocado Spread:
  • 2 ripe avocados
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon Kosher salt
For the Eggs:
  • 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
For the Toasts:
  • 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
  1. 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.
  2. For the scrambled eggs, add eggs, half and half, salt and pepper to a mixing bowl, and whisk vigorously until thoroughly mixed. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serves 4.