Yes, I realize that this sandwich has a ridiculously long name. I really need to come up with something clever to call it, like the Egg McSalmon, or the Guacascramble. Not that those are clever at all. I just can’t wrap my brain around it, so in the meantime I’m just going to have to call it that crazy name above, and tell you that regardless of what you name it, it still tastes delicious! I made it on one of those nights where I just couldn’t bear to spend more than the 3 minutes it took me to scramble the eggs standing anywhere near a hot cooking device. Yep, it was 98 degrees outside. 98. Degrees.
On days like that, you are pretty much reduced to salads and sandwiches, which is pretty much fine with me, as I love an excuse for Sandwich Night. In an ideal world, this particular sandwich is AMAZING if you grill the bread on an actual grill…it adds that slightly charred, crispy taste and texture that you can only get on, well, a grill. But even I couldn’t bring myself to send the Southern husband out to the grill, what with the 98 degrees and all. Nope, this version went in the toaster, which is not quite as wonderful but a whole lot more humane. When it is 98 degrees.
Anyway…while your bread is grilling or toasting, scramble up a few eggs and let them cool a little. Mash up an avocado with a little lime juice. Now you are about two minutes from a rocking great sandwich that goes like this: bread, spread with mashed avocado, topped with scrambled eggs, garnished with some strips of smoked salmon, with a little fresh ground pepper on top.
Sandwich Night. Love it!
Open Face Sandwiches with Avocado, Egg and Smoked Salmon, adapted from Bon Appetit