Avocado Toast with Asparagus, Smoked Salmon & Eggs

Toast the Bread: Toast the bread slices until golden brown and crisp around the edges. A sturdy toast provides the perfect base to hold all the toppings without becoming soggy.
Prepare the Avocado: In a small bowl, mash the avocado with lemon juice, salt, and black pepper until smooth but still slightly chunky. The lemon brightens the flavor and keeps the avocado vibrant.
Cook the Asparagus: Heat the olive oil in a skillet over medium heat. Add the asparagus spears and sauté for 3–4 minutes, turning occasionally, until they’re tender-crisp and bright green. Season lightly with salt and remove from heat.
Cook the Eggs (Choose Your Style):
- Poached: Bring a pot of water to a gentle simmer, add a splash of vinegar, and poach the eggs for about 3 minutes until whites are set and yolks are soft.
- Fried: Cook eggs sunny-side up or over-easy in a lightly oiled pan until the whites are set.
- Soft-Boiled: Boil eggs for 6½ minutes, then cool in ice water and peel carefully.
Assemble the Toast: Spread the mashed avocado generously over each slice of toast.
Layer the asparagus on top of the avocado, followed by folds of smoked salmon. The contrast of warm vegetables and cool salmon adds depth to every bite.
Top each toast with an egg, placing it gently so the yolk stays intact if soft.
Finish & Serve: Season with black pepper, chili flakes if using, and a sprinkle of fresh herbs. Drizzle lightly with olive oil or a touch more lemon juice before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Difficulty: Easy

Spread a thin layer of cream cheese or ricotta under the avocado for extra richness.
Swap smoked salmon for smoked trout, prosciutto, or roasted mushrooms for a different flavor profile.
Use gluten-free bread or seeded toast to suit dietary needs.
Add a sprinkle of everything bagel seasoning or toasted sesame seeds for a café-style finish.

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