These toasts are so loaded, you'll never be able to buy a house. But honestly, they're so tasty, I'll gladly rent the rest of my life. You will probably need a fork and knife to eat these bad boys, but it's oh-so-worth-it.
In this photo, my eggs are a little less yolky than what I'd like because I did a 7 minute egg. You may want to do a 6 minute egg if you'd like a bit more runny yolk!
Skill Level: Easy
Time to Make: 20 minutes
8 grape tomatoes
1 serrano pepper
2 teaspoons extra virgin olive oil
Half of a Meyer lemon
4 ounces smoked salmon
1 large avocado
Salt and pepper to taste
2 large eggs
4 slices of warm toast
Microgreens, such as baby arugula
Prep Ingredients: Halve the tomatoes. Mince the serrano pepper. Zest off 1 teaspoon of the lemon and then juice it. Peel and thinly slice the avocado. Sprinkle half the lemon juice over the avocado and chill. Bring a small pot of water to a boil.
Make the Salsa: In a small bowl, combine the grape tomatoes, serrano pepper, extra virgin olive oil, lemon zest, and remaining lemon juice. Toss to combine and season with salt and pepper. Chill.
Prepare the Eggs: Gently add the eggs to the pot of boiling water and cook for exactly 6 minutes. Drain and run under cold water. Using the edge of a metal spoon, gently crack the eggs all over and then peel. Quarter the eggs and season with salt and pepper.
To Serve: Arrange the toast on a serving plate and top with the thinly sliced avocado. Arrange the salmon, microgreens, and eggs on top and serve with the tomato salsa. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!