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Avocado toast topped with asparagus, smoked salmon, and eggs on a wooden board.

Avocado Toast with Asparagus, Smoked Salmon & Eggs

A bright and filling meal combining creamy avocado, crisp asparagus, smoky salmon, and eggs, perfect for breakfast, brunch, or a light dinner.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch, Light Dinner
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the toast
  • 2 slices sourdough or whole-grain bread
  • 1 ripe avocado Use ripe but firm for easy mashing.
  • 1 tsp lemon juice To prevent browning of the avocado.
  • Salt & black pepper, to taste
  • 6–8 spears asparagus, trimmed Trim ends and cut thicker spears in half lengthwise for even cooking.
  • 100 g smoked salmon Can swap for smoked trout or cooked salmon.
  • 2 units eggs Cook to your preferred doneness.
  • 1 tbsp olive oil For sautéing asparagus.
  • Chili flakes (optional)
  • Fresh dill or chives (optional) For garnish.

Method
 

Preparation
  1. Toast the bread until golden and crisp.
  2. Mash the avocado with lemon juice, salt, and pepper until creamy.
  3. Heat olive oil in a pan over medium heat and sauté asparagus for 3–4 minutes until tender-crisp. Season lightly with salt.
  4. Cook the eggs (poached, fried, or soft-boiled).
Assembly
  1. Spread mashed avocado on toast, top with asparagus, smoked salmon, and eggs.
  2. Sprinkle with black pepper, chili flakes, and fresh herbs, and drizzle lightly with olive oil or lemon juice.

Notes

Store components separately. Keep mashed avocado in an airtight container with a little lemon juice to slow browning. Assemble just before eating for the best texture.