Smoked Salmon Avocado Breakfast Plate with Soft-Boiled Eggs
This breakfast plate arranges silky smoked salmon, creamy avocado and jammy soft-boiled eggs with crisp asparagus and fresh vegetables over toasted bread. It looks impressive but takes only a few minutes, and it makes an easy weekend brunch for two.
Preparation Steps
Bring a saucepan of water to a gentle boil. Lower in the eggs and cook for 7 to 8 minutes, then move them to a bowl of cold water for 2 minutes. Peel and halve them, and season with salt, pepper and a few sesame seeds.
While the eggs cook, heat half the olive oil in a skillet over medium heat. Cook the asparagus for 3 to 4 minutes, turning, until bright green and crisp-tender. Season with a pinch of salt.
Toast the bread until golden and place one slice on each plate.
Drape the smoked salmon over the toast and sprinkle with black sesame seeds.
Arrange the avocado, eggs, asparagus, olives, red onion and tomato around the toast.
Drizzle the remaining olive oil over the vegetables, scatter over the herbs and remaining sesame seeds, and serve with lemon wedges.
Tips & Variations
- Cooling the eggs in cold water straight away stops the cooking and makes them easier to peel.
- Spread the toast with cream cheese or add a drizzle of balsamic glaze; cook the eggs for 10 to 11 minutes if you prefer firm yolks.
- This plate is best assembled fresh. Opened smoked salmon keeps in the fridge for up to 3 days, and leftover boiled eggs for up to 3 days in their shells.
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