Avocado toast with egg and smoked salmon

Avocado toast with egg and smoked salmon: crisp wholegrain bread, creamy avocado, a golden egg and delicate salmon.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 5 min
• Total time: 10 min
• Calories: 620 kcal per serving
• Protein: 30 g
• Fat: 38 g
• Carbs: 38 g

Ingredients

• 100g smoked salmon
• 2 organic eggs
• 2 ripe avocados
• 1 tbsp lemon juice
• 4 slices of wholegrain bread (thickly sliced)
• chilli flakes, sesame seeds
• salt, black pepper
• 1 tsp olive oil

Method

You’ll need: frying pan · chopping board · knife

1. Toast the wholegrain bread in a toaster or frying pan until golden brown and crisp on the outside.
2. Halve and stone the avocados and mash the flesh with a fork. Season to taste with lemon juice, salt and black pepper.
3. Fry the eggs in a frying pan with the olive oil over a medium heat until the egg whites are set and the egg yolks are still soft.
4. Spread the avocado cream on the warm toast and loosely arrange the smoked salmon on top.
5. Place the fried eggs on the toast and sprinkle with chilli flakes, sesame seeds and black pepper.
6. Serve straight away, while the bread is still crisp and the egg is warm.

Good to know

A toast like this instantly makes more of a simple morning. Creamy, crunchy and savoury – with little effort, but really filling.

Swaps

Smoked salmon → trout (also provides protein and omega-3 fatty acids). Wholegrain bread → wholegrain sourdough. Sesame → chopped walnuts (also add omega-3 fatty acids and fibre). Fried egg → poached egg (same protein, usually with a little less added fat).

Allergens

Contains egg, fish, sesame and gluten. For small children, it's best to leave out the chilli flakes. During pregnancy, cold-smoked salmon is only advised cooked until steaming hot – on this toast it isn't, so use cooked salmon instead, and fry the eggs until the yolks are firm.

Dairy-free recipes