Smoked Salmon, Egg & Avocado on Toast

April 10, 2013 • Alaska Eats, Breakfast, Fish & Seafood, Recipes

Weather: 12 degrees, the tiniest little snowflakes falling
What I’m listening to: chickadees singing outside, near the bird feeder my 8-year-old son made

Ever since daylight savings, the days have been growing longer here at an astonishing rate. Last night when I climbed into bed after 10 p.m., there were still remnants of daylight above the trees and shining dimly through the window. Soon, the sun will hardly go down at all and, instead of snow, we’ll be living in the land of the midnight sun once again. How I love Alaska.


I have an Alaska breakfast for you today with a California twist. I made for you smoked wild-caught Alaska sockeye salmon paired with ripe California avocado and a perfect runny (fresh from the chicken coop) egg over buttered whole grain toast. Top with scallions or chives, and if you like your breakfast spicy, hit it with a few drops of Sriracha to finish. Who is coming over for breakfast?

Smoked Salmon, Egg & Avocado on Toast

A quick a delicious breakfast of smoked salmon and sunny-side-up egg with avocado over buttered whole grain toast.

Yields: 2 servings

  • 2 slices whole grain bread, toasted and buttered
  • 1 ripe avocado, sliced
  • 2 eggs, seasoned with salt and pepper, and cooked sunny side up and runny
  • 2 ounces smoked salmon, flaked
  • green onions or chives, chopped
  • lemon wedges or Sriracha sauce, for serving

To Assemble: place buttered toast on serving plates, top with avocado slices, followed by egg, salmon, and green onions or chives. Serve with lemon wedges or Sriracha sauce.