Cold Smoked Salmon Egg & Avocado Toast

Written by Kinesha Goldson Dickman on

Last Updated on March 19, 2024

Weekday breakfasts can be tough. You reach for a piece of fruit and you’re hungry by the time you get to the office. I’ve been working on weekday breakfast recipes that are easy to whip up and substantial enough to hold you over until lunchtime.

If you like this recipe and would like to add it to your morning routine, here are a few tips to make prep even faster:

  • Liquid eggs: Purchase liquid eggs (whole or egg white) to save time cracking and whipping eggs. Saves 2 minutes
  • Mash & Stash: Mash your avocado in advance and mix in a small amount of lemon or lime juice to help slow down oxidation. Transfer to an airtight container and press plastic wrap directly onto the surface of the avocado to minimize air exposure. Seal the container with a lid and store for 1-2 days in the fridge.

Cold Smoked Salmon Egg & Avocado Toast

Enjoy the delightful combination of creamy mashed avocado, fluffy scrambled egg, and savory ButcherBox Cold Smoked Salmon, all piled high on crispy sourdough toast for a flavorful and nutritious meal!
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Protein: Fish / Seafood, salmon
Cut: smoked sockeye salmon
Course: Breakfast, Brunch, Lunch
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 1

Ingredients

  • 4 pieces ButcherBox Cold Smoked Salmon (1 serving)
  • 1 slice sourdough bread or bread of choice
  • 1/2 ripe avocado
  • 1 large egg
  • 1 tbsp milk or cream
  • salt and pepper to taste
  • fresh chives or dill for garnish optional

Instructions

  • Remove the cold smoked salmon from the package and set it aside. Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth. Set aside.
  • Crack the egg into a bowl, add milk or cream, and season with salt and pepper. Whisk until well combined. Heat a non-stick skillet over medium heat and add the egg mixture. Cook, stirring occasionally, until the egg is scrambled to your desired consistency. Remove from heat and set aside.
  • Toast the slice of sourdough bread until golden brown and crispy.
  • Spread the mashed avocado onto the toasted bread.
  • Place the scrambled egg on top of the mashed avocado layer.
  • Place 3-4 pieces of ButcherBox Cold Smoked Salmon on top of the scrambled egg.
  • If desired, garnish the avocado toast with fresh chives or dill.
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Kinesha is an Executive Producer at ButcherBox with experience as a food truck owner, bartender, and content creator.

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