What’s Cooking in Gail’s Kitchen? The Chow Down: Avocado Breakfast Toast! Nothing looks more appealing in the morning than an open face breakfast sandwich, in my opinion. Avocado and salmon step things up a notch when paired with a nice yolk-drenched piece of artisan toast. I love French butter, but if you choose to omit slathering the toast with it, I’ll understand. My husband and I don’t mind a little taste sensuality in the morning. You choose.
AVOCADO BREAKFAST TOAST
2 slices artisan bread, toasted
1-2 tablespoons sea salt butter
1 avocado; halved, pitted, peeled, and chopped
1 tablespoon lemon juice
1/8 teaspoon garlic powder
2 eggs, cooked over easy or poached
1/2 cup grilled salmon, flaked
1 teaspoon capers
Pinch Herbes de Provence
Fresh thyme for garnish
Take the chopped avocado and mash it until chunky. Fold in the lemon juice and garlic powder. Set aside. Toast bread as desired. Spread with sea salt butter and keep warm. Cook the eggs over easy so the yolks are still runny. Place one piece of buttered toast on a plate. Spoon a thick layer of avocado over toast. Next divide flaked salmon between the two servings. Sprinkle with capers. Place one egg on top. Garnish with Herbes de Provence and fresh tarragon.