Description
Delight in the perfect brunch dish with this sophisticated twist on avocado toast. Creamy avocado, tender asparagus, luscious smoked salmon, and perfectly cooked eggs come together to create an unforgettable combination of flavors. Simple and indulgent!
Ingredients
For the Plate:
1 ripe avocado
1 slice whole-grain or sourdough bread, toasted
2 large eggs, hard-boiled or soft-boiled
2–3 slices smoked salmon
5–6 asparagus spears, trimmed
Salt and pepper to taste
Lemon wedge for garnish
Instructions
1. Boil the asparagus spears in salted water for 3-4 minutes until tender-crisp, then plunge them into ice water to stop the cooking process and preserve their bright green color. Drain and set aside.
2. Peel and slice the boiled eggs to your preference. Set aside.
3. Scoop the flesh of the avocado into a bowl. Mash it with a fork until smooth, then season with salt and pepper.
4. Spread the mashed avocado generously over the toasted bread slice.
5. Layer the smoked salmon slices on top of the avocado spread.
6. Place the cooked asparagus spears evenly over the salmon.
7. Arrange the sliced eggs on top of the asparagus.
8. Squeeze a lemon wedge over the assembled toast for a hint of citrus, then season with additional salt and pepper if desired.
9. Serve immediately and enjoy!