Avocado Toast with Salmon and Turmeric Egg
Yield: 1 serving
Crispy edges and the flavor of turmeric take a fried egg to a whole new level. When used as a topper for crunchy toast that's been layered with creamy avocado and smoked salmon, the result is an easy meal with gourmet appeal and staying power.


  • 1½ teaspoon (7g) extra-virgin olive oil
  • ½ teaspoon ground turmeric
  • 1 large egg
  • Salt and pepper
  • 1 large slice whole-grain or sourdough bread (use GF if needed)*
  • ½ a ripe avocado
  • 2 ounces smoked salmon**


  1. Heat the oil in a small nonstick skillet over medium-low heat. When hot, add the turmeric and let it cook in the oil for a few seconds. (Helpful hint: I use the measuring spoon to stir the turmeric into the oil and then put the spoon directly in the sink. Turmeric stains, so be careful.)
  2. Crack the in egg the pan, and season with salt and pepper. Cover and cook until the egg is cooked to your liking, 2 to 4 minutes, checking occasionally for doneness. (Tip: if your skillet doesn’t have its own lid, use one from another pot. A tight seal isn’t critical here.)
  3. Meanwhile, toast the bread and then use a fork to mash the avocado in an even layer over top.
  4. Layer with the salmon, followed by the egg, and enjoy!


*I recently tried a gluten-free sourdough bread made by Simple Kneads, and it was the best I’ve eaten to date. There are three flavor varieties and the texture and taste is excellent.
**You may eyeball the salmon amount-aim for enough to cover the toast in an even layer. “Meatier” hot smoked salmon could be used instead of the lox-like variety (just flake it into small chunks), or you could use leftover salmon from last night’s dinner if you happen to have some on hand.
A few more things…
The toast is delightful as is, but for an extra hint of fresh flavor if desired, you may sprinkle chopped fresh herbs like cilantro, parsley, or chives over top.
Once opened, store smoked salmon in the coldest part of your refrigerator (usually the bottom shelf), well-wrapped, where it will keep for up to one week.

More recipes at FountainAvenueKitchen.com