Scrambled Eggs, Avocado and Smoked Salmon on Toast

Serves: 4 to 6

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Creamy and salty, this hits the spot any time of day.

Ingredients

Preparation

Whisk 2 tablespoons chives, crème fraîche (if using), and eggs in a large bowl. Melt butter in a large, heavy nonstick skillet over medium-low heat. Add egg mixture and season with salt and pepper. Cook, occasionally scraping bottom of skillet with a heatproof spatula to form large, soft curds, until just barely set, 3 to 4 minutes. Set aside.

Place 2 slices of toast on each plate. In a bowl, mash avocado with a fork and season with lemon juice, salt and pepper. Spread mashed avocado over each slice of toast. Spoon eggs over avocado. Drape salmon slices over eggs, garnish with remaining 1 tablespoon chives, and season to taste with pepper.

Each serving: 358 cal, 23g fat (8.3g sat), 359mg chol, 237mg sodium, 16.6g carb, 3.8g fiber, 19g protein

Source: Sound Consumer, January 2013

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More about: avocados, eggs, salmon

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