Open Face Sandwiches with Avocado, Egg and Smoked Salmon
These open face sandwiches with avocado, egg and smoked salmon are all you need for the perfect quick breakfast, lunch or dinner!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop and Grill
- Cuisine: American
Ingredients
Scale
- 4 slices sourdough bread
- Olive oil
- 1 avocado
- Juice from one lime
- 2 eggs
- 4 ounces smoked salmon, sliced into strips (see note)
- Fresh ground pepper
Instructions
- Brush both side of bread with olive oil, and either grill them on both sides or toast them until they are golden brown. Toasting them is easier, but grilling them gives them an out of this world grilled taste.
- Mash avocado with a few squeezes of lime juice. Set aside.
- Beat the eggs and then scramble them in a skillet over medium heat until they are just set.
- Assemble sandwiches as follows: spread avocado over each slice of bread, top with eggs and a strip or two of salmon, and grind a little black pepper over all.
Notes
Sometimes you can buy smoked salmon ends at your seafood counter, and they are usually a lot less expensive then buying smoked salmon in the package.