This Egg, Avocado & Smoked Salmon Open-Faced Breakfast Sandwich is one of my absolute favourites! The addition of the Smoked Salmon really takes this recipe from delicious to divine.
Egg, Avocado & Smoked Salmon Open-Faced Breakfast Sandwich
This Egg, Avocado & Smoked Salmon Open-Faced Breakfast Sandwich is one of my absolute favourites! The addition of the Smoked Salmon really takes this recipe up a notch.
Ingredients
- 4 large eggs
- 1 teaspoon Dijon mustard
- 1 Tablespoon lemon juice
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon dill finely chopped
- 1/2 avocado cut into 1/2-inch dice
- Salt and freshly ground black pepper to taste
- 4 slices smoked salmon cut into thin strips (optional)
- 2 slices whole-grain bread toasted
Instructions
- In a small pot, cover eggs with 1 inch of water and bring to a boil over high heat
- Once water starts to boil, cover with a lid an remove from heat, and let sit for 12 minutes
- After 12 minutes are up, drain the water and fill pot with cold water and let eggs sit until they are cool enough to handle
- Peel eggs and separate the whites from the yolks
- Reserve 1 yolk and coarsely chop egg whites
- In a bowl whisk together Dijon mustard, lemon juice, olive oil and dill. Finely grate 1 hard boiled yolk from above and whisk again to combine
- Add avocado and diced egg whites, along with grated remaining 3 egg yolks to the bowl
- Season with salt and pepper and stir to combine
- To serve, toast bread and divide optional smoked salmon and egg salad in an open faced sandwich style
Nutrition
Calories: 351kcal | Protein: 17g | Fat: 24g | Cholesterol: 372mg | Sodium: 279mg | Fiber: 5g
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