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Smoked Salmon, Scrambled Eggs, Avocado, on Sourdough Toast

Treat yourself this St. Patrick's Day with this delicious Breakfast / Lunch
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  • 3 Tbsp. minced fresh chives, divided
  • 2Tbsp. crème fraîche (optional)
  • 6 large eggs
  • 2 Tbsp unsalted butter
  • Kosher salt and freshly ground black pepper
  • 4 large or 8 small slices sourdough, whole wheat, or pumpernickel bread, toasted
  • 1 avocado, halved, pitted, peeled, and diced
  • 1 Tbsp. fresh lemon juice
  • 220g of Quinlan’s thinly sliced smoked salmon

  1. Whisk 2 tbsp. chives, crème fraîche (if using), and eggs in a large bowl.
  2. Melt butter in a large heavy nonstick skillet over medium-low heat.
  3. Add egg mixture and season with salt and pepper. Cook, occasionally scraping bottom of skillet with a heatproof spatula to form large, soft curds, until just barely set, 3-4 minutes. Set aside.
  4. Place 2 slices toast on each plate. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper.
  5. Spread mashed avocado over each slice of toast. Spoon eggs over avocado.
  6. Drape Quinlan’s smoked salmon slices over eggs, garnish with remaining 1 tbsp. chives, and season to taste with pepper.