Restaurants›Eggcellent Cafe›Avocado Salmon Lox Roast Recipe

Avocado Salmon Lox Roast Recipe

Inspired by Eggcellent Cafe
Time25m
Serves2

Thick cut 9 grain cracked wheat toast, fresh cut avocado, mixed greens, sunny side up cage free egg, balsamic glaze, black sesame seeds, roasted tomatoes, wild Alaskan smoked salmon.

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Ingredients

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Toast base

Avocado & toppings

Protein & eggs

Roasted tomatoes

Finishing

Method

Toast base

1

Toast the bread

Preheat a skillet or toaster. Lightly butter or brush each thick-cut 9-grain slice with 1/2 tbs butter or oil per side. Toast over medium heat in a skillet 2–3 minutes per side until golden and crisp, or use a toaster/oven to your preference. Keep warm.

Roasted tomatoes

2

Preheat the oven broiler or a 425°F (220°C) oven. Toss cherry tomatoes with 1 tsp olive oil, a pinch of salt and pepper on a small baking tray or oven-safe skillet. Roast under the broiler 3–5 minutes until skins blister and tomatoes soften (or roast at 425°F for 8–10 minutes). Remove and set aside.

Avocado & toppings

3

Halve, pit and scoop the avocado into a bowl. Mash lightly with a fork until slightly chunky. Stir in 1 tsp fresh lemon or lime juice, 1 tsp sea salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep mixed greens ready on a plate and have balsamic glaze and black sesame seeds nearby for finishing.

Protein & eggs

4

Heat a nonstick skillet over medium-low and add 1 tsp neutral oil or butter. Crack eggs into the pan and cook sunny-side up: cook gently 2.5–4 minutes until whites are set but yolks remain runny; for slightly set yolks, cover pan briefly for 20–30 seconds. Season eggs lightly with a pinch of salt and pepper. Remove from pan and keep warm.

5

While eggs cook, arrange 3 oz smoked salmon slices so they’re ready to assemble. If you prefer slightly warmed salmon, gently fold slices in a warm (not hot) skillet for 20–30 seconds per side — avoid cooking through as it’s smoked and delicate.

Assembly & finishing

6

Place the two toasted 9-grain slices on serving plates. Spread the mashed avocado evenly over each toast, leaving a small border. Divide the mixed greens (about 1/2 cup per two slices) and place a small bed of greens on one or both toasts as desired.

7

Arrange the smoked salmon (about 1.5 oz per slice) over the avocado. Nestle a sunny-side-up egg on top of one or both toasts (one egg per toast is recommended).

8

Scatter the roasted blistered tomatoes alongside or on top of the toast. Drizzle about 1 tablespoon total balsamic glaze over the assembled toasts (lightly — you can add more to taste). Sprinkle 1/2 tsp black sesame seeds evenly across both toasts and finish with microgreens if using and an extra squeeze of lemon if desired.

9

Serve immediately while toast is crisp and eggs are warm. Provide extra salt, pepper and lemon wedges at the table.