Some breakfasts are technically easy, but somehow still manage to leave half the kitchen looking like a disaster.
This Smoked Salmon Avocado Toast is not one of them.
It’s the kind of breakfast I’d happily make when I want something that feels a little more special than my usual toast and coffee, but I also have absolutely no interest in spending the morning cooking.
You start with a thick slice of crusty whole-grain bread, toast it until golden, then start piling on all the good stuff: creamy cottage cheese, lemony mashed avocado, flaky smoked salmon, an egg, salty capers, red onion, fresh dill and everything bagel seasoning.
Best of all, this breakfast takes only about 10 minutes to put together and packs roughly 25 grams of protein per serving according to the original recipe.
This isn’t sad desk toast.
This is breakfast pretending you went out for brunch.
Ingredients You’ll Need
For 4 servings, you’ll need:
- 4 slices thick-cut crusty whole-grain bread
- 8 ounces smoked salmon, flaked
- 2 large ripe avocados
- 1 lemon, zest and juice
- 4 ounces cottage cheese
- 4 large eggs, cooked to order
- 2 tablespoons capers
- ¼ red onion, thinly sliced
- Fresh dill, for serving
- 4 teaspoons everything bagel seasoning
- Salt and pepper, to taste
- Red chili flakes, optional
That’s quite a topping list, but there’s nothing complicated hiding in there.
Most of the work is simply getting everything onto the toast.
Hot-Smoked Salmon Works Best Here
This is one detail worth paying attention to when you’re shopping.
For this particular recipe, hot-smoked salmon is the preferred choice.
Hot-smoked salmon is fully cooked during the smoking process and has a firmer, flaky texture. You can break it into chunks and scatter those pieces generously across the avocado.
That’s different from cold-smoked salmon or lox, which typically comes in thin, silky slices.
Could you put those on avocado toast?
Of course.
But if we’re making this recipe as intended, grab the flaky hot-smoked salmon.
6 Steps to Make Smoked Salmon Avocado Toast
Step 1: Toast the Bread
Start with your:
4 thick slices of crusty whole-grain bread.
Toast them until they’re golden and sturdy.
And sturdy really is the goal here.
We’re about to put cottage cheese, avocado, salmon and an egg on top of each slice.
Flimsy bread doesn’t stand much of a chance.
A good thick piece of toasted bread gives you enough crunch to hold everything together without immediately turning soggy.
Step 2: Make the Lemony Avocado
Cut open:
2 large ripe avocados.
Scoop the flesh into a bowl and add the fresh lemon juice, along with salt and pepper to taste.
Mash everything together.
But don’t turn it into perfectly smooth avocado puree.
Leave some texture.
A slightly chunky avocado mixture feels much better on toast and gives the finished breakfast a more homemade texture.
And that fresh lemon isn’t just there for fun.
It adds brightness that works especially well with the rich avocado and smoked salmon.
Step 3: Cook the Eggs
Cook:
4 large eggs
to your preference.
The recipe leaves the exact egg style up to you, so this is where you get some freedom.
Personally, I like an egg with a softer yolk on this toast.
Once you break into it, the yolk becomes almost another sauce for the avocado and salmon underneath.
If runny yolks aren’t your thing, simply cook the eggs further.
Breakfast should not require negotiations.
Step 4: Build the Creamy Base
Now grab your toasted bread.
Spread the 4 ounces of cottage cheese between the four slices.
Then spoon the mashed avocado over the cottage cheese.
Don’t be shy with it.
You want enough avocado to create a proper layer rather than a few decorative green smears.
The combination of cottage cheese and avocado gives you a really creamy base before the salmon even gets involved.
Step 5: Add the Smoked Salmon and Egg
Divide:
8 ounces of flaked smoked salmon
between the four pieces of toast.
Arrange it generously over the avocado.
Then place one cooked egg onto each toast.
At this point, you’ve already got a pretty substantial breakfast.
But we’re not finished.
The toppings are what make everything come together.
Step 6: Finish With All the Good Stuff
Top your four toasts with:
2 tablespoons capers
¼ thinly sliced red onion
fresh dill
and
4 teaspoons everything bagel seasoning.
That works out to roughly 1 teaspoon of everything seasoning per toast.
Finish with lemon zest and additional lemon juice as desired.
Taste and add salt and pepper if needed.
If you like some heat, sprinkle over the optional red chili flakes.
And now you have one seriously loaded piece of avocado toast.
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