Mouthwatering Chilean Brunch Vegetarian Feast: Aromatic Avocado Toast with Creamy Smoked Salmon Scramble

Allergens

Dairy (optional feta cheese)

Ingredients

• 2 ripe avocados
• 4 slices of whole grain bread
• 1 cup smoked salmon (vegetarian
• friendly plant
• based smoked salmon or regular)
• 6 large eggs
• 1/2 cup milk (dairy or non
• dairy alternative)
• Salt and pepper to taste
• 2 tbsp unsalted butter
• 1/4 cup fresh dill, chopped
• 1 lemon, zested and juiced
• Cherry tomatoes
• Arugula
• Balsamic glaze
• Feta cheese (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place the bread slices on it. Toast the bread in the preheated oven for about 6 8 minutes or until golden brown and crispy, then set aside.
2. In a medium bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
3. Heat a large non stick skillet over medium heat. Add the butter and allow it to melt. Pour the egg mixture into the skillet and cook for 3 4 minutes or until the edges start to set. Gently stir with a spatula, allowing the curds to form and the eggs to cook slowly.
4. Stir in the dill and lemon zest, then add the smoked salmon. Continue cooking for another 2 3 minutes, folding gently until heated through. Remove from heat and set aside.
5. Mash the avocados in a bowl with a fork and season with salt and pepper to taste. Spread the mashed avocado onto the crispy toast.
6. Top the avocado toast with the creamy smoked salmon scramble and garnish with cherry tomatoes, arugula, and crumbled feta cheese (if using). Drizzle with balsamic glaze for an extra burst of flavor.
7. Serve immediately and enjoy!

Chef’s Insight

The key to this dish is in the perfect balance of flavors and textures - creamy, smoky, zesty, and crunchy!

Notes

Serve with a side of fresh fruit salad or granola for a complete breakfast experience.