Name: California Avocado, Smoked Salmon & Egg Toast
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 large eggs; 1 ripe avocado; 2 slices sourdough bread; 4 oz smoked salmon; 1 tbsp olive oil; 1/2 lemon, juiced; Fresh dill, for garnish; Salt, to taste; Black pepper, to taste

California Avocado, Smoked Salmon & Egg Toast

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This California-inspired brunch plate combines the best of the West Coast: creamy avocado, smoky salmon, and perfectly soft-boiled eggs atop crusty sourdough. The dish is visually stunning, thanks to its vibrant green avocado, rosy salmon ribbons, and golden-yolked eggs. Each bite offers a harmony of lush, tangy, and savory notes, with crisp toast providing a satisfying crunch. A sprinkle of fresh dill and a drizzle of lemon brighten every element. It’s an Instagram-worthy, nutrient-rich breakfast or lunch that feels both luxurious and approachable, perfect for a leisurely morning or a chic, simple lunch.

Ingredients

Instructions

Bring a medium saucepan of water to a gentle boil. Carefully add eggs and cook for 7 minutes for a jammy yolk.
Remove eggs and transfer to a bowl of ice water. Let cool, then peel and halve.
While eggs cook, toast sourdough slices to golden brown using a toaster or grill pan.
Halve, pit, and slice the avocado. In a bowl, toss avocado slices with olive oil, lemon juice, salt, and black pepper.
Arrange toasted bread on plates. Layer with dressed avocado slices, smoked salmon, and egg halves.
Season with additional salt and pepper. Garnish with fresh dill and serve immediately.