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Recipes
May 2011

Scrambled Eggs, Avocado, and Smoked Salmon on Toast

By Bon Appétit Test KitchenPhotography by Ditte Isager

3.9

(83)

Image may contain Food Burger Dish and Meal

This open-face sandwich makes a great meal or snack morning, noon, or night.

Recipe information

  • Total Time

    20 minutes

  • Yield

    2 to 4 Servings

Ingredients

3

Tbsp. minced fresh chives, divided

2

Tbsp. crème fraîche (optional)

6

large eggs

2

Tbsp. (1/4 stick) unsalted butter

Kosher salt and freshly ground black pepper

4

large or 8 small slices sourdough, whole wheat, or pumpernickel bread, toasted

1

avocado, halved, pitted, peeled, and diced

1

Tbsp. fresh lemon juice

4

oz. thinly sliced smoked salmon

Need to make a substitution?

Preparation

  1. Step 1

    Whisk 2 Tbsp. chives, crème fraîche (if using), and eggs in a large bowl. Melt butter in a large heavy nonstick skillet over medium-low heat. Add egg mixture and season with salt and pepper. Cook, occasionally scraping bottom of skillet with a heatproof spatula to form large, soft curds, until just barely set, 3-4 minutes. Set aside.

    Step 2

    Place 2 slices toast on each plate. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper. Spread mashed avocado over each slice of toast. Spoon eggs over avocado. Drape salmon slices over eggs, garnish with remaining 1 Tbsp. chives, and season to taste with pepper.

Nutrition Per Serving

Analysis based on 4 servings (includes 4 large slices sourdough whole wheat bread)
4 servings contain: Calories (Kcal) 357.9 %Calories From Fat 57.6 Fat (G) 22.9 Saturated Fat (G) 8.3 Cholesterol (Mg) 358.9 Carbohydrates (G) 16.6 Dietary Fiber (G) 3.8 Total Sugars (G) 2.9 Net Carbs (G) 12.8 Protein (G) 19.2 Sodium (Mg) 237.0
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