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Smoked Salmon, Scrambled Egg and Avocado Toast

Smoked Salmon, Scrambled Egg and Avocado Toast
 

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5 MINS


10 MINS


4 Portions

INGREDIENTS

2 ripe avocados
4 slices of bloomer style bread

Scrambled eggs
6 eggs
50ml single cream or whole milk
1 tbsp chopped chives, optional
10g butter
120g smoked salmon, roughly chopped
Salt and black pepper

METHOD

1.    Halve the avocado and remove the stone, then use a tablespoon to scoop out the flesh into a mixing bowl. Season with salt and black pepper and smash the flesh with a fork.
2.    Set the air fryer temperature to 200C and place the bread onto the wire toasting rack, making sure that the slices are evenly spaced. Toast the bread for 8-10 minutes, depending on how brown you like your toast.
3.    Meanwhile, in a jug lightly whisk together the eggs and cream, then stir through the chives and season. Melt the butter in a non-stick frying pan and pour in the eggs. Let the mixture sit for about 30 seconds, then stir with a wooden spoon. Allow to sit again for a few seconds, then stir and fold again, until the eggs are set and scrambled.
4.    Stir ¾ of the salmon through the scrambled eggs and season to taste. To assemble, spread the avocado evenly over the toasted bread, top with scrambled eggs and garnish with the remaining salmon.

TIP

This recipe also works really well with smoked mackerel.

 

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