Scrambled eggs, smoked salmon & avocado brunch

September 12, 2017


This indulgent breakfast is surprisingly healthy and has layers of flavour. It has cured many a hangover. The combination of ingredients are some of my favourites and they go together perfectly.


If you don't like smoked salmon you could use bacon instead, or go veggie and use grilled halloumi slices. Woof!





Serves 1



Half an Avocado

Quarter of a lemon

Half a tsp of Olive oil

2 cherry tomatoes, diced

A pinch of salt and pepper

15g feta cheese, crumbled

1 tsp unsalted butter

1 spring onion, roughly chopped

2 eggs, whisked

60g smoked salmon, roughly chopped

A slice of wholemeal bread, toasted




Put the avocado, lemon juice and olive oil in a bowl and use a fork to roughly crush the avocado leaving some chunky bits. Add the feta and cherry tomatoes next and season with a little salt and pepper. Set aside for later. 


Melt the butter in a non-stick saucepan on a medium heat and fry the spring onions for 1 minute before adding the eggs. Add a good pinch of salt and pepper. Pop the bread down in the toaster while the eggs cook. Stir continuously ensuring the egg doesn't burn the bottom. making the consistency silky and smooth. When the eggs are starting to stiffen remove from the heat just before you think it is done as it will continue cooking in the pan,.and continue stirring.


Your toast should be ready by now. Smother the hot toast with the crushed avocado mix and then lay the smoked salmon on top. Squeeze a few drops of lemon juice and black pepper over the salmon. Now pile on the the silky scrambled eggs and garnish with some basil leave.  


Flexi Tweak: Grill 2 rashers of smokey bacon instead of salmon.

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