- 2 free range eggs
- 1/8 teaspoon Raptor Naturals Vegie Salt Sprinkle, plus a pinch more
- 2 slices of sourdough bread
- Half a perfectly ripe avocado
- 1 tablespoon butter
- 50g smoked salmon
Crack the eggs into a bowl. Add 1/8 teaspoon Vegie Salt Sprinkle and whisk until the whites and yolks are blended.
Carefully cut an avocado in half. Scoop out the flesh from one half into a bowl and mash with fork. Season to taste with a pinch of Vegie Salt Sprinkle.
Cut 2 slices of sourdough bread and toast until lightly golden. Once bread is toasted, spread smashed seasoned avocado on top.
Place frying pan on the stove and set to a low heat. Add butter. When butter has melted, swirl the pan to let the butter coat the whole pan.
Pour the eggs into the centre of the pan. Watch the edges of the egg and when they are just starting to set, gently scrape the spatula around the edges to form soft curds. Continue cooking on low heat, forming soft curds with the spatula until the eggs are no longer runny but a thick custard. This should take no longer than 3 minutes. Do not overcook!
Divide the soft scrambled eggs onto the avocado toast and top with a few slices of smoked salmon.
For vegetarian option - just leave out the salmon : )