Avocado Toast with Asparagus, Smoked Salmon & Eggs

Avocado Toast with Asparagus, Smoked Salmon & Eggs

A vibrant, protein-rich breakfast toast with creamy avocado, crisp asparagus, silky smoked salmon, and perfectly cooked eggs. Balanced, fresh, and restaurant-style at home.

⏱ Time

• Prep: 10–15 minutes
• Cook: 10 minutes
• Total: ~20–25 minutes

🍽 Servings

2

🧾 Ingredients

• 2 slices sourdough or whole-grain toast
• 1 ripe avocado
• 6–8 asparagus spears
• 2 eggs
• 80–120g smoked salmon
• 1 tbsp olive oil or butter
• 1 tbsp lemon juice
• Salt & black pepper

Optional toppings

• Chili flakes
• Sesame seeds
• Fresh dill or chives

👩‍🍳 Instructions

1. Cook asparagus

• Heat olive oil in a pan
• Sauté asparagus for 4–5 minutes until tender-crisp
• Season with salt and pepper

2. Cook eggs

Choose your style:

• Poached: 3–4 minutes in simmering water
• Fried: Cook sunny-side up or over-easy
• Boiled: Soft-boil for 6–7 minutes

3. Prepare avocado

• Mash avocado with lemon juice, salt, and pepper
• Or slice thinly for layered texture

4. Toast bread

• Toast until golden and crisp

5. Assemble toast

Layer in this order:

1. Toast base
2. Avocado spread
3. Asparagus spears
4. Smoked salmon
5. Egg on top

6. Finish

• Sprinkle chili flakes, dill, or sesame seeds
• Add extra lemon juice if desired

💡 Tips

• Don’t overcook asparagus—it should stay slightly crisp
• Use ripe avocado for a creamy base
• Poached eggs give the best “runny yolk” richness

🔄 Variations

• Low-carb: Skip toast and serve as a salad bowl
• Spicy version: Add hot sauce or chili oil
• Extra protein: Add a second egg or cottage cheese
• Mediterranean twist: Add olives and feta

🍽 Serving Ideas

• Perfect brunch or light lunch
• Serve with fresh juice or coffee
• Great post-workout balanced meal