Sourdough Toast with Smoked Salmon and Eggs by Tanerxaydin

Ingredients

• 2 slices sourdough bread
• 2 tbsp cream cheese
• 2 large eggs
• 1/2 avocado, sliced
• 2 oz (56g) teriyaki smoked salmon
• 1 tsp roe (fish roe or caviar)
• 1/8 tsp salt, to taste
• 1/8 tsp black pepper, to taste
• 1 tsp butter or oil (for eggs)

Instructions

1. Toast the sourdough bread to your desired crispness, typically 2-4 minutes in a toaster or until golden brown.
2. While the toast is cooking, whisk the eggs with a pinch of salt and pepper. Heat butter or oil in a small non-stick skillet over medium-low heat.
3. Pour the whisked eggs into the skillet and cook, stirring gently with a spatula, until the eggs are softly set and creamy, about 2-3 minutes.
4. Once the toast is ready, spread the cream cheese evenly over both slices.
5. Arrange the sliced avocado over the cream cheese on both toast slices.
6. Layer the teriyaki smoked salmon over the avocado.
7. Carefully place the scrambled eggs on top of the salmon.
8. Finish by spooning the roe over the scrambled eggs. Season with additional salt and pepper if desired, then serve immediately.