Avocado Toast with Asparagus, Smoked Salmon & Eggs

 

 

Avocado Toast with Asparagus, Smoked Salmon & Eggs

Ingredients (Serves 2)

• 2 slices sourdough or whole-grain bread

• 1 ripe avocado

• 1 tsp lemon juice

• Salt & black pepper, to taste

• 6–8 asparagus spears, trimmed

• 100 g smoked salmon

• 2 eggs

• 1 tbsp olive oil

• Chili flakes (optional)

• Fresh dill or chives (optional)

 

Instructions

1. Toast the bread

Toast bread slices until golden and crisp.

2. Prepare the avocado

Mash avocado with lemon juice, salt, and pepper until creamy.

3. Cook the asparagus

Heat olive oil in a pan over medium heat.

Sauté asparagus for 3–4 minutes until tender-crisp. Season lightly with salt.

4. Cook the eggs

• Poached: Simmer water, add a splash of vinegar, cook eggs 3 minutes

• Fried: Cook sunny-side up in butter or oil

• Soft-boiled: Boil 6½ minutes, then peel

5. Assemble the toast

Spread mashed avocado on toast.

Top with asparagus, smoked salmon, and eggs.

6. Finish & serve

Sprinkle with black pepper, chili flakes, and fresh herbs.

Drizzle lightly with olive oil or lemon juice.

 

Serving Tips

• Add cream cheese under the avocado for extra richness

• Swap salmon for smoked trout or prosciutto

• Top with everything bagel seasoning for a café touch

Perfect for brunch, breakfast, or a light lunch