Smoked Salmon & Soft Scrambled Egg with Avo Toast

Avocado toast with scrambled eggs and smoked salmon, sprinkled with Vegie Salt Sprinkle on a white plate.

A little bit luxe, a whole lot delicious. This café-style combo layers creamy avocado toast with soft scrambled eggs, silky smoked salmon, and a dash of Vegie Salt Sprinkle — your little secret to making eggs amazing. The perfect Sunday brunch: high in protein, pescatarian, and ready in under 10 minutes.

Ingredients

Serves / Prep / Cook Time

  • Serves: 2
  • Prep: 5 mins, Cook: 5 mins
  • Total Time: 10 mins
  • 4 free-range eggs
  • ¼ teaspoon Vegie Salt Sprinkle, plus a pinch more
  • 2 slices sourdough bread
  • 1 ripe avocado
  • 1 tablespoon butter
  • 100g smoked salmon

Instructions

  1. Crack the eggs into a bowl. Add Vegie Salt Sprinkle and whisk until the yolks and whites are fully blended.
  2. Scoop out the flesh from the avocado into a bowl and mash with a fork. Season to taste with a pinch more Vegie Salt Sprinkle.
  3. Toast the sourdough bread until golden. Spread the seasoned avocado mash evenly across both slices.
  4. Heat a non-stick frying pan on low and melt the butter, swirling to coat the pan.
  5. Pour in the eggs. When the edges begin to set, gently stir with a spatula to form soft curds. Cook slowly until thick and creamy (about 3 minutes).
  6. Divide scrambled eggs over the avo toast and top with slices of smoked salmon.

Tips

  • Cook the eggs on very low heat and remove from heat just before fully set to avoid overcooking.
  • Try adding a drizzle of olive oil or chilli oil on top for extra flair.
  • Make it dairy-free by using olive oil instead of butter.
  • Vegetarian Option: Simply skip the salmon – it’s still satisfying and protein-rich.
Raptor Recipes