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Salmon Avocado Toast


  • 4 sliced of bread

  • 5 teaspoons of Olive Oil (divided)

  • 2 Hass Avocados

  • 1 lime juiced (divided)

  • Salt and pepper to taste

  • 1 tomato very thinly sliced

  • 2 cups of salad leaves (spring mix but spinach and arugula work well too.)

  • 4 oz of sliced nova salmon

  • 1 tablespoon of avocado oil (or any oil of choice for frying eggs)

  • 4 eggs

  • Pickled onions as a garnish

  • 1 tablespoon of capers

  • Dash of bagel seasoning (use salt and pepper if you don't have it).

Equipment

  • Toaster

Process

  1. Spread 1 teaspoon of olive oil on each bread slice, spread it on each. Reserving one teaspoon.

  2. Toast the bread

  3. Leaving it chunky, mash the avocados with of 1/2 lime juice and dash of salt and pepper.

  4. Mix the salad with the remaining lime and olive oil.

  5. Begin Assembly each toast: layering the avocado mash by spreading it on top. Next place the salad on top, followed by 1 oz of Nova and 1-2 tomato slices.

  6. Place oil in frying pan on medium-high. Once hot fry eggs individually.

  7. Place egg on top of your partly assembled toast. Garnish with capers, onions, and bagel seasoning.

Serves 4; 30 minutes



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From Our Family To Yours

This is our family online cookbook. We designed it without a whole lot of jibber-jabber; wanting to showcase our tried & true recipes, tricks & techniques. This is not your normal "recipe blog," Beard Family Recipes is so much more... You see we met in 1999, when neither of us knew how to cook well. Cooking & eating was fun, so it became an integral part of our dates. By the time we married we had become better in the kitchen. The two of us continued our cooking date nights & our children became our harshest critics. We became food snobs; eating out became harder because, as we became better, we became more critical of food. We began cooking more for friends & family, gradually becoming more interested in eating healthy & fresh, raising our own chickens for eggs & growing some of our own produce. A little over a year ago we became lacto-ovo-pescatarians / flexi vegan (but we may share recipes from our meat eating days). Fast forward 21 years & we often get the "send me the recipe" requests from our friends and family, so we decided to create this online cookbook that tells the story of us.  

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