A delightful and hearty breakfast or brunch option featuring crispy butter-toasted sourdough, creamy seasoned avocado mousse, savory smoked salmon, and a perfectly cooked sunny-side-up egg.
1 Portion · 479 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
1
Halve the avocados, remove the pits, and scoop the flesh into a bowl.
Mash the avocado with a fork until it reaches your desired consistency, leaving it a bit chunky if you like.
Season the mashed avocado generously with salt, black pepper, garlic powder, chili flakes, and ginger powder. Add a splash of lemon juice and mix well.
Heat a non-stick pan over medium heat. Add about half of the butter to the pan and let it melt.
Place the sourdough slices in the pan and toast them until golden brown and crispy on both sides. Remove from the pan and set aside.
In the same pan, add the remaining butter and let it melt. Crack the egg into the pan.
Immediately place a lid over the pan to allow the top of the egg to cook gently. Cook for about 3 minutes, or until the whites are set and the yolk is still runny.
Spread the prepared avocado mousse evenly over both toasted sourdough slices.
On one slice of avocado toast, arrange the smoked salmon elegantly.
Carefully slide the cooked sunny-side-up egg onto the other slice of avocado toast.
Serve your delicious Avocado Toast with Smoked Salmon and Sunny Side Egg immediately and enjoy!
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