This recipe is one of my favorite ways to turn simple ingredients into a nourishing and satisfying meal. I love how the creamy avocado, tender asparagus, silky smoked salmon, and perfectly cooked eggs come together on crisp toast. It feels special enough for a weekend brunch, yet easy enough for a quick breakfast or light dinner.
Why You’ll Love This Recipe
I enjoy this recipe because it balances flavor, texture, and nutrition in every bite. I like how the richness of the avocado and egg yolk pairs with the freshness of lemon and asparagus, while the smoked salmon adds a savory depth. I also appreciate how versatile it is, since I can adjust toppings based on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 slices sourdough or whole-grain bread
1 ripe avocado
1 teaspoon lemon juice
Salt, to taste
Black pepper, to taste
6 to 8 asparagus spears, trimmed
Smoked salmon slices
2 eggs
Olive oil or butter, for cooking
Directions
I start by toasting the bread until it is golden and crisp. While the bread toasts, I blanch or lightly sauté the asparagus in a pan with a bit of olive oil until it becomes tender but still bright green.
Next, I mash the avocado in a small bowl with lemon juice, salt, and black pepper. I like to keep it slightly chunky for texture. I then cook the eggs to my preference, usually poached or fried with a soft yolk.
To assemble, I spread the avocado mixture over the toasted bread. I layer the asparagus on top, followed by slices of smoked salmon. I finish by placing an egg on each toast and seasoning lightly with more salt and pepper.
Servings And Timing
This recipe serves 2 people.
Preparation time is about 10 minutes, and cooking time is around 10 minutes, making the total time approximately 20 minutes.
Variations
I sometimes swap the smoked salmon for hot-smoked salmon or even sautéed mushrooms for a different flavor. When I want extra richness, I add a drizzle of olive oil or a spoon of crème fraîche. I also like using gluten-free bread when needed, or adding chili flakes for a little heat.
Storage/Reheating
I prefer enjoying this dish fresh, but if needed, I store the components separately in airtight containers in the refrigerator for up to one day. I reheat the toast and asparagus gently, then assemble with fresh avocado and eggs for the best texture and flavor.
FAQs
Can I make this recipe gluten free?
I make it gluten free by using my favorite gluten-free bread instead of sourdough or whole-grain bread.
What type of eggs work best?
I usually prefer poached or sunny-side-up eggs because the runny yolk adds extra creaminess.
Can I skip the asparagus?
I sometimes leave it out or replace it with spinach, arugula, or sautéed zucchini depending on what I have.
Is smoked salmon necessary?
I enjoy the smoky flavor, but I also make this recipe with cooked shrimp or leave out the seafood entirely.
Can I prepare anything ahead of time?
I like to trim the asparagus and mash the avocado shortly before serving, but I can toast the bread and cook the asparagus slightly ahead if needed.
Conclusion
This avocado toast with asparagus, smoked salmon, and eggs is a recipe I return to again and again. I love how simple ingredients come together to create something comforting, flavorful, and satisfying, making it perfect for both everyday meals and relaxed brunch moments.
This avocado toast with asparagus, smoked salmon, and eggs is a fresh and flavorful dish that’s perfect for brunch or a nourishing meal any time of day. It combines creamy avocado, tender asparagus, silky smoked salmon, and soft-cooked eggs on crisp toast.
Ingredients
2 slices sourdough or whole-grain bread
1 ripe avocado
1 teaspoon lemon juice
Salt, to taste
Black pepper, to taste
6 to 8 asparagus spears, trimmed
Smoked salmon slices
2 eggs
Olive oil or butter, for cooking
Instructions
Toast the bread slices until golden and crisp.
Blanch or sauté the asparagus with a little olive oil until tender and bright green.
Mash the avocado in a bowl with lemon juice, salt, and pepper, keeping some texture.
Cook the eggs to your preference, such as poached or sunny-side-up.
Spread mashed avocado over each slice of toast.
Layer asparagus and smoked salmon on top of the avocado.
Top each toast with an egg and season with additional salt and pepper if desired.
Notes
Swap smoked salmon with sautéed mushrooms or cooked shrimp for variation.
Add chili flakes or crème fraîche for extra flavor.
Use gluten-free bread if needed.
Best enjoyed fresh, but components can be prepped in advance.
