Eggs, Lox and Avocado Toast

By Ann Fulton

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After making–and falling completely in love with!–my Brown Soda Bread with Steel Cut Oats, I was contemplating fun ways to use it for a simple meal.  Given an overload of eggs from our backyard chickens, I knew I wanted to put some of them to use.  I had also been thinking about the traditional cream cheese and lox and using the bread instead of a bagel.  So, I combined the two ideas and replaced the cream cheese with a healthier “schmear” of avocado.  The end result was nothing short of heavenly!

Eggs, Lox and Avocado Toast
Yield: 1 serving (easy to multiply for as many servings as needed)
  • one slice of Brown Soda Bread or other hearty bread of choice
  • 1-2 eggs, scrambled
  • 1 slice of smoked salmon
  • ⅓-½ of a ripe avocado, mashed
  • chives for garnish
  1. Toast the bread and spread with the avocado. Precise amount of avocado will be based on size of bread, size of avocado and personal preference. I like a somewhat thick layer.
  2. Top with eggs and salmon, and then garnish with chives.
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