Go Back
5 from 1 vote
Toast with Smoked Salmon topped with a runny fried egg.
Print
Smoked salmon avocado toast
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This Avocado Toast with Smoked Salmon is the delux verson of the avo toast, perfect weekend brunch loaded with flavor!

Servings: 2 toasts
Author: Helena
Ingredients
  • 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
Instructions

  1. Start by cleaning the asparagus and break off the woody part at the bottom.

  2. 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.

  3. 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.

  4. While the eggs are cooking, toast the bread and top with the mashed avocado. Top with the sliced smoked salmon and grilled asparagus. Gently place the fried egg on top and garnish with a few pickled red onions, a drizzle of olive oil, fresh dill, a few sesame seeds, salt and pepper to taste.

    Serve immediate and enjoy!