Smoked salmon avocado scramble on whole-wheat toast
This smoked salmon avocado scramble on whole-wheat toast combines creamy avocado and fluffy scrambled eggs with rich smoked salmon. It’s perfect for a wholesome breakfast or brunch, easy to prepare in just a few steps.
Cook time 6 min
Prep time 10 min
Ingredients:
3 tbsp milk (2% fat)4 eggs
2 tbsp butter
1 dash salt
1 dash black pepper
2 slices whole-wheat bread
1 avocado
1 tbsp lemon juice
6 oz smoked salmon
Smoked salmon avocado scramble on whole-wheat toast is a nourishing and delicious breakfast option that combines the richness of smoked salmon with the creamy texture of avocado and fluffy scrambled eggs. This recipe is perfect for a weekend brunch or a quick weekday meal that delivers both flavor and nutrition.
Instructions:
- Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
- Mash the avocado with a fork until desired consistency is reached.
- Add 1 tablespoon of lemon juice to the mashed avocado and mix well. Set aside.
- Toast the two slices of whole-wheat bread to your preference. You can use a toaster or toast them in a pan over medium heat until golden brown. Set aside.
- In a medium bowl, whisk together the 4 eggs and 3 tablespoons of milk until well combined.
- Heat a non-stick skillet over medium heat and add 2 tablespoons of butter.
- Once the butter has melted and starts to foam, pour in the egg mixture.
- Let the eggs cook undisturbed for a few seconds until they start to set around the edges.
- Using a spatula, gently stir the eggs, bringing the edges towards the center. Continue to cook and gently stir until the eggs are mostly set but still slightly runny. Season with a dash of salt and a dash of black pepper.
- Remove the pan from the heat to prevent overcooking; the eggs will continue to cook slightly from the residual heat.
- Place a generous layer of the mashed avocado on each slice of toasted whole-wheat bread.
- Top each slice with half of the scrambled eggs.
- Divide the smoked salmon evenly and arrange it on top of the scrambled eggs.
- Optionally, garnish with additional black pepper, fresh herbs, or a wedge of lemon for extra zest.
- Serve immediately and enjoy your delicious smoked salmon avocado scramble on whole-wheat toast!
Smoked salmon avocado scramble on whole-wheat toast is an easy-to-make and hearty dish that brings together the best of breakfast ingredients into a balanced and delightful meal. This recipe not only satisfies your taste buds but also offers a healthy dose of proteins, healthy fats, and whole grains. Enhance your mornings by adding this nutritious and flavorful recipe to your breakfast repertoire.
Smoked salmon avocado scramble on whole-wheat toast FAQ:
Cooking the scrambled eggs takes about 5-7 minutes. They should be cooked until mostly set but still slightly runny when you remove them from the heat.
Store leftover scrambled eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop to avoid overcooking.
Yes, you can substitute whole-wheat bread with any bread of your choice, such as multigrain, rye, or gluten-free bread. Adjust toasting times as needed.
A ripe avocado will give slightly to gentle pressure and will be darker in color. If it's hard, it's not ripe yet; if it's overly soft, it may be overripe.
If you need a substitute for smoked salmon, you can use cooked salmon, canned salmon, or even grilled vegetables for a vegetarian option.
Cooking Tips:
- To make your eggs extra creamy, whisk them thoroughly with the milk before cooking.
- Use a non-stick pan to ensure that the eggs do not stick and cook evenly.
- Season your avocado with a touch of lemon juice, salt, and pepper for an enhanced flavor profile.
- Toast the whole-wheat bread until it's golden brown and crispy to provide a perfect contrast to the soft scramble.
- Cut the smoked salmon into bite-sized pieces for easy mixing and to evenly distribute the salmon flavor throughout the scramble.
Nutrition Facts
2 ServingsCalories 590kcal
Protein 33g
Carbohydrates 24g
Fiber 8g
Sugar 3.49g
Fat 40g
More recipes
Spinach, swiss and egg white omelet
A light and nutritious spinach, Swiss, and egg white omelet.
21 Apr 2026Sweet bacon-wrapped asparagus
Delicious bacon-wrapped asparagus bundles with a sweet glaze.
21 Apr 2026Peanut butter cottage cheese protein ice cream
Make a creamy peanut butter cottage cheese protein ice cream at home.
21 Apr 2026Gingerbread pancakes with banana and caramel
Spiced gingerbread pancakes with caramelized bananas and sauce.
21 Apr 2026Brownie biscuits & caramel crème fraîche filling
Decadent brownie biscuits with caramel crème fraîche filling.
21 Apr 2026