Tuesday, June 28, 2011

Scrambled eggs, avocado, and smoked salmon on toast

(That's breakfast food eaten at dinnertime, folks.  Brinner!)

How do you make an open-faced sandwich fit for royalty?  Start with stellar ingredients, of course.  Forget mystery meat and gravy over soggy bread. Sorry, 1950s lunch ladies of America.  Instead, picture this:

Cool smoked salmon atop an English muffin slathered with mashed avocado and fluffy scrambled eggs.  This dish reminded me of a brunch my friend Julie ordered at a local diner a few months ago.  To echo what she said about that, this meal combined so many of my favorite foods that I knew it was bound to be a success from the beginning.

Scrambled eggs get a boost in flavor from the simple addition of chopped chives.  If you aren't familiar with chives, think of a miniature scallion/green onion.  Incredibly mild and also adorable due to their miniature size. Frankly, they're my favorite member (and, coincidentally, the smallest) of the onion family.

I could pretend like there is some advanced culinary technique hidden within this post to achieve the luxurious flavor combinations.  Or I could be totally honest and say, "Hey, if you know how to make scrambled eggs and toast, you've got this covered."  Yeah, I think that's what I'll do.

Cut up an avocado, mash it with a fork, and spread atop the split muffins.

Top with salmon and green "pretties" as Deb calls them, fuss with your camera and pictures for a bit, and devour.  Finally. 

Some days it's more difficult than others to refrain from diving into the food that I want to share with you.  This was one of those days.  How can you tell?  The very last picture is zoomed in for a reason... there may have been a giant bite out of one side of the sandwich.  Oops.  :)

One Year Ago: Peanut shrimp and veggies

Scrambled Eggs, Avocado, and Smoked Salmon on Toast
(adapted slightly from Bon Appetit)
-serves 2

A few notes: Use whatever vessel you like, be it bread or your favorite roll.  I opted for English muffins because they are a little sturdier than sliced bread.  Also, this can be multiplied easily, so invite your friends over to impress them and knock their socks off.  Scale down the size of the bread and use mini toasts for a great appetizer, too.

4 eggs
2 Tablespoons milk
2 Tablespoons chopped chives
Ground black pepper
2 English muffins, each sliced in half and toasted
1 avocado, halved, pitted, peeled, and sliced
Lemon juice
4 ounces smoked salmon

Coat skillet with nonstick spray over medium low heat.  In a small bowl, whisk together eggs, milk, and 1 tablespoon chives.  Season with salt and pepper.  Add egg mixture to pan and cook, occasionally scraping bottom of skillet with a heatproof spatula to form large, soft curds, until just barely set, 3-4 minutes. Set aside.

Place 2 halves of the English muffins on two plates.  Put avocado into a bowl, mash 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 Tbsp. chives, and season to taste with pepper.  Enjoy morning, noon, and night!

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