Smoked Salmon & Chive Scrambled Eggs with Avocado Toast

Silky scrambled eggs and smoked salmon have long shared the brunch table, from Nordic mornings to classic deli spreads. Folded with fresh chives and paired with lemony avocado toast, this plate stays rich, bright, and ready in minutes.

Serves 3

Estimate for one serving

• 520 cal
• 32g protein
• 28g carbs
• 32g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 9 large eggs
• 6 oz smoked salmon
• 1/4 cup fresh chives
• 3 tbsp whole milk
• 2 tbsp unsalted butter
• 2 ripe avocados
• 3 sourdough bread slices
• 1 lemon
• 1/2 tsp kosher salt
• 1/2 tsp fresh cracked black pepper
• 1 tsp extra virgin olive oil

Instructions

1. 1Crack eggs into a bowl, add milk, half the salt and pepper; whisk vigorously until uniform.
2. 2Finely chop chives and cut smoked salmon into bite-size ribbons; reserve.
3. 3Toast sourdough slices until deep golden; set aside.
4. 4Halve avocados, scoop flesh into a bowl, add lemon zest, lemon juice, remaining salt and pepper; mash to desired texture.
5. 5Heat a nonstick skillet over medium-low; add butter and swirl to coat.
6. 6Pour in egg mixture; cook gently, stirring with a spatula every 10 seconds until soft curds form but still moist (about 4 minutes).
7. 7Fold in smoked salmon and chives during the final 30 seconds; remove from heat immediately.
8. 8Spread mashed avocado evenly over toasted sourdough, drizzle with olive oil and extra cracked pepper.
9. 9Divide scrambled eggs among plates and serve alongside avocado toast.