I found this dish on Pinterest - a social networking site that creates virtual pin boards. The picture looked so delicious that I immediately decided to go out and buy some avocados so that I could make it as soon as possible.
Top the toast with the scrambled egg mixture, a slice of smoked salmon, and some more chives for garnish. Toasty bread; creamy, buttery avocado; creamy, melt-in your mouth eggs; and buttery smoked salmon - how could it get any better than that? I will tell you right now - it can't.
3 tbsp minced fresh chives
2 tbsp crème fraîche
6 large eggs
2 tbsp unsalted butter
Salt and freshly ground black pepper
4 large or 8 small slices sourdough, toasted
1 avocado, halved, pitted, peeled, and diced
1 tbsp fresh lemon juice
4 oz thinly sliced smoked salmon
Whisk 2 tbsp chives (hold back 1 tbsp for garnish), crème fraîche, and eggs in a large bowl.
Melt the butter in a large heavy nonstick pan over medium-low heat. Add the egg mixture and season with salt and pepper. Cook for about 3-4 mins until barely set, occasionally scraping bottom of the pan to form large, soft curds.
Mash the avocado with a fork in a bowl and season with lemon juice, salt, and pepper. Spread the avocado over each slice of toast then spoon the eggs over this, and place the salmon on top. Garnish with the rest of the chives, and season to taste with pepper.
I am a Texan at heart, and always will be. It's hard to be far from the culture and food that I grew up with, so I love whenever I find a recipe that reminds me of home. I loved even more when I found a whole blog and cookbook dedicated to displaced Texans. I am talking about The Homesick Texan - I love this site so much. I will definitely be exploring it more in the future. The recipe that introduced me to The Homesick Texan was a FANTASTIC pork carnitas recipes. It is super easy and incredibly delicious, and is definitely going to be a staple for us from now on. We loved it so much that I went back to the store to get more pork so that I could make it again!