I love avocado toast, and this Avocado Toast with Smoked Salmon is no exception! Creamy avocado, salty smoked salmon, crispy asparagus, fried egg, pickled red onions and some dill to top it all of. It is the deluxe avocado toast version and the perfect weekend brunch.
On weekdays I usually have a simple toast with some smashed avocado and call it a day. But on the weekends it’s another story, then its time for lazy mornings in pajamas and brunch!
Ingredients needed to make this Avocado salmon toast:
The measurements and full instructions can be found in the recipe card at the bottom of the post, this is just a summary of the process.
- Sourdough toast, use your favourite brand
- Avocado, ripe and creamy
- Asparagus
- Cold smoked salmon
- Eggs, I always use organic
- Pickled red onions
- Olive oil, black sesame seeds, fresh dill, salt and pepper for serving
See recipe card for quantities.
How to make this toast:
Start by washing the asparagus and break off the woody part at the bottom.
Heat a large fying pan over medium hight heat. Brush the asparagus with a little olive oil and fry until the asparagus are just cooked, turning as needed. The time they take to cook depends on the thickness of the asparagus, test it with a fork. Set aside.
Add 1 tablespoon olive oil to the pan over medium high heat, and heat until the oil shimmers in the pan. Add one egg at a time, giving them space so they don’t merge together while cooking. Gently tilt the pan occasionally while the eggs are cooking to redistribute the oil. Cook for about 2 minutes for runny yolks, 2 ½ to 3 minutes for medium yolks.
While the eggs are cooking, toast the bread and top with the mashed avocado. Then add the sliced smoked salmon, grilled asparius and top with the fried egg and a few pickled red onions. Garnish with a drizzle of olive oil, fresh dill, a few sesemee seeds and salt and pepper to taste.
Serve imidiately and enjoy!
See recipe card for full instructions.
I hope you give this recipe a try and enjoy it as much as I do!
More recipes to try:
Avocado Toast with Grilled Asparagus and Tomatoes
Mexican Street Corn Avocado Toast
Hummus Toast with Avocado and Cherry Tomato
Chickpea Avocado Salad Sandwich
I WOULD LOVE TO HEAR FROM YOU!
Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!
This Avocado Toast with Smoked Salmon is the delux verson of the avo toast, perfect weekend brunch!
- 2 slices of sourdough toast
- 1 avocado, mashed
- 6 asparagus
- 2 large slices smoked salmon
- 2 eggs
- pickled red onions
- olive oil black sesamee seeds, fresh dill, salt and pepper for serving
-
Start by cleaning the asparagus and break off the woody part at the bottom.
-
Heat a large fying pan over medium hight heat. Brush the asparagus with a little olive oil and fry until the asparagus are just cooked, turning as needed. the time they take to cook depends on the thickness of the asparagus, test it with a fork. Set aside.
-
Add 1 tablespoon olive oil to the pan over medium high heat, and heat until the oil shimmers in the pan. Add one egg at a time, giving them space so they dont merge together while cooking. Gently tilt the pan occasionally while the eggs are cooking to redistribute the oil. Cook for about 2 minutes for runny yolks, 2 ½ to 3 minutes for medium yolks.
-
While the eggs are cooking, toast the bread and top with the smashed avocado. Then add the sliced smoked salmon, grilled asparagus and top with the fried egg and a few pickled red onions. Garnish with a drizzle of olive oil, fresh dill, a few sesame seeds, salt and pepper to taste.
-
Serve imidiately and enjoy!
Leave a Reply
You must be logged in to post a comment.