Smoked Avocado Toast with Soft Scrambled Eggs Grilled Lemon Sel de Fleur

Season: All

Prep time: 10 minutes

Cook time: 5 minutes

This Savory breakfast is healthy and delicious. Kick it up a notch and torch the avocado, then drizzle your best extra virgin olive oil & chopped parsley on top. Canyon Bakehouse multi grain GF Bread.

Serves 4


8 organic eggs

2 ripe avocados

1 lemon, sliced thin

Extra virgin olive-oil

small bunch of parsley, chopped

Sel de Fleur

Grass fed butter, organic

Cracked black pepper




Torch your avocado slices and lemons. Chop parsley and set all items aside.


Add a bit of butter to a low heated non stick pan. Pour in eggs and gently scramble and fold eggs in. Toast the bread when you start to scramble your eggs.


Continue to add little bits of butter and a few drops of lemon to eggs until done.


Set out 4 plates and lay toast out, sliced on diagonal in halves.


Add scrambled eggs, avocado, parsley onto toast. Then, drizzle olive oil and Sel de Fleur. Squeeze a bit more lemon on top to your liking.


Serve warm.


Cooks Note: Kick it up a notch and torch the avocado, then drizzle your best extra virgin olive oil & chopped parsley on top Canyon Bakehouse multigrain gluten-free bread. Also, having a small torch is a kitchen essential to create that smokey flavor and beautiful brown edges in vegetables. They are available in kitchen shops and range in price.

©2018 by Laurie Richardone

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