Ingredients
Scale
- 2 slices sourdough bread (½-inch thick)
- 4 ounces smoked salmon slices
- Poached eggs (optional)
- Micro arugula (optional)
- 3 tablespoons extra virgin olive oil
- Zest from 1½ lemons (washed thoroughly and pat dried)
- 2 large ripe avocados
- 2 – 4 teaspoons fresh lemon juice
- Kosher salt
- Ground black pepper
Instructions
- A few hours or a day in advance, mix olive oil and lemon zest in a bowl. Cover and set aside at room temperature, refrigerate if using the next day.
- Prepare the avocado by washing, drying, and cutting in half. Remove the pit, slice the flesh in the skin, and scooping into a bowl. Repeat with the second avocado. Add 2 teaspoons lemon juice, salt, and pepper. Stir until creamy with some chunks, and adjust seasoning to taste.
- Brush the bread slices lightly with lemon olive oil. Heat a skillet over medium-high heat and toast the bread for about 4 – 5 minutes until charred, pressing down occasionally.
- Optional: Cut the toast in halves. Spread the avocado mixture evenly on the toast, layer smoked salmon on top, drizzle with lemon olive oil, and sprinkle with ground black pepper. If desired, add micro arugula and poached eggs.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh ingredients for the best flavor.
Adjust lemon juice and seasoning according to your taste.
This toast is best enjoyed immediately after preparation.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 70mg