A delightful brunch spread featuring creamy avocado toast topped with smoked salmon and perfectly sliced hard-boiled eggs, complemented by fresh juice, cubed melon, and flaky butter croissants.
2 Portions · 1,339 g
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Start by boiling the eggs for about 10-12 minutes until hard-boiled. Once done, cool them in ice water, peel, and slice them into circles.
In a bowl, mash the avocado. Mix in the salt, black pepper, garlic powder, ginger powder, and chili flakes. Add the lemon juice and stir to combine. Taste and adjust seasoning if needed.
Wash and prepare the apples, carrots, ginger, and celery. Pass them through a juicer to make the fresh juice blend.
Cut the melon into bite-sized cubes.
Toast the slices of bread to your desired crispness.
Spread a generous layer of the seasoned avocado mash over each slice of toast.
Arrange the slices of smoked salmon on top of the avocado.
Place the sliced hard-boiled eggs over the salmon.
Heat up the butter croissants slightly if you like.
Prepare the coffee and froth the milk for the cappuccinos.
Arrange the avocado toasts, croissants, and cubed melon on plates or a platter. Serve with the fresh juice and hot cappuccinos.
Enjoy this super delicious Smoked Salmon and Avocado Brunch. It's the perfect way to start your weekend!
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