Dinner

Salmon and Egg Avocado Toast Recipe

ByEthan Lark December 9, 2025December 9, 2025

Introduction

This salmon and egg avocado toast combines rich flavors and wholesome ingredients for a satisfying breakfast or light lunch. It’s easy to prepare and packed with protein, healthy fats, and fresh greens.

Two slices of toasted whole grain bread serve as the base on a white plate, each topped with a layer of fresh green spinach leaves. On top of the spinach, thin slices of bright green avocado are neatly fanned out, followed by delicate folds of pink smoked salmon. Each slice is crowned with a fried egg, the whites cooked fully with a slightly crispy edge, and the yolks soft and runny, spilling golden yellow onto the plate. The eggs are sprinkled with black pepper. The plate rests on a white marbled surface, next to a vintage-style knife with a wooden handle, an orange cloth napkin decorated with green leaves and white flowers, a bowl of brown eggs, some slices of whole grain bread, and a cup of black coffee. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 free range eggs
1 teaspoon olive oil
2 slices whole grain bread
1/2 avocado
1 cup fresh spinach
2 ounces smoked salmon
Ground black pepper, to taste

Instructions

Step 1: Heat olive oil in a skillet over medium heat. Crack in the eggs and cook until the yolks are over-medium, with the whites set but yolks still slightly runny.
Step 2: Meanwhile, toast the whole grain bread slices. Mash the avocado and spread it evenly over the toasted bread.
Step 3: Layer fresh spinach evenly on top of the avocado, then add smoked salmon slices.
Step 4: Carefully place the cooked eggs on each piece of toast. Sprinkle with ground black pepper to taste and serve immediately.

Tips & Variations

For extra creaminess, add a dollop of Greek yogurt or cream cheese on the toast before layering the avocado.
Use baby arugula instead of spinach for a peppery twist.
Try poaching the eggs instead of frying for a lighter option.

Storage

This dish is best enjoyed fresh and does not store well due to the avocado and egg. If necessary, you can prepare the components separately and assemble just before eating. Store leftover spinach and smoked salmon in airtight containers for up to 2 days in the refrigerator.

How to Serve

Two open-faced sandwiches sit on a white plate placed on a white marbled texture. Each sandwich has a base layer of toasted multigrain bread with a rough, crunchy texture. On top of the bread are green spinach leaves scattered unevenly, followed by thin, light green slices of avocado fanned neatly. There are soft, pale pink slices of smoked salmon draped over the avocado. Each sandwich is topped with a fried egg; the eggs have white, slightly crinkled edges with soft, runny yolks that are broken, spilling bright yellow yolk onto the plate. Black pepper is sprinkled lightly over the eggs. A knife with a wooden handle rests on the plate next to the sandwiches. Nearby, a bowl contains three brown eggs, a stack of sliced multigrain bread, a pepper grinder, an orange cloth with a green leaf pattern, and a white cup of black coffee are arranged on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of free range eggs?

Yes, you can use regular eggs; free range eggs are recommended for better flavor and ethical reasons but are not essential.

How do I keep the toast from getting soggy?

Spread the mashed avocado right before serving and avoid adding watery ingredients directly to the bread. Assembling the toast just before eating also helps maintain crispiness.

Salmon and Egg Avocado Toast Recipe

★★★★★

4.9 from 58 reviews

Author: Ethan
Total Time: 10 minutes
Yield: 2 servings 1x
Diet: Low Fat

Description

A nutritious and flavorful breakfast featuring creamy avocado, tender smoked salmon, fresh spinach, and perfectly cooked over-medium eggs served atop toasted whole grain bread. This Salmon and Egg Avocado Toast combines protein, healthy fats, and fiber for a well-rounded start to your day.

Ingredients

Scale

Eggs and Oil

2 Free Range Eggs
1 teaspoon Olive Oil

Bread and Toppings

2 slices Whole Grain Bread
1/2 Avocado, mashed
1 cup Fresh Spinach
2 ounces Smoked Salmon
Ground Black Pepper, to taste

Instructions

Cook the Eggs: Heat a skillet over medium heat and add 1 teaspoon of olive oil. Crack in the two free range eggs and cook until the yolks are over-medium, which means the whites are set but the yolks remain slightly runny, taking about 3-4 minutes.
Prepare the Toast: While the eggs are cooking, toast two slices of whole grain bread until golden and crisp.
Assemble the Toast: Spread the mashed 1/2 avocado evenly over the toasted bread. Layer fresh spinach leaves evenly on top of the avocado, followed by the 2 ounces of smoked salmon.
Top with Eggs and Season: Place the cooked over-medium eggs on top of each prepared toast. Finally, sprinkle ground black pepper to taste over everything for a touch of spice and enhanced flavor.

Notes

Use ripe avocado for easier mashing and better flavor.
Spinach can be lightly sautéed for a softer texture if preferred.
Adjust seasoning with salt if desired, but smoked salmon is naturally salty.
For a dairy-free version, this recipe already uses no dairy ingredients.
To add extra crunch, sprinkle some toasted seeds or nuts on top.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: salmon avocado toast, smoked salmon breakfast, healthy breakfast, avocado toast recipe, egg toast, whole grain toast, nutritious breakfast

Ethan Lark

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