Scrambled Eggs, Avocado, and Smoked Salmon on Toast

bonappetit.com
serves 2-4
​Ingredients

• 3 Tbsp. minced fresh chives, divided
• 2 Tbsp. crème fraîche (optional)
• 6 large eggs
• 2 Tbsp. (1/4 stick) unsalted butter
• Kosher salt and freshly ground black pepper
• 4 large or 8 small slices sourdough, whole wheat, or pumpernickel bread, toasted
• 1 avocado, halved, pitted, peeled, and diced
• 1 Tbsp. fresh lemon juice
• 4 oz. thinly sliced smoked salmon

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Preparation
Step 1
Whisk 2 Tbsp. chives, crème fraîche (if using), and eggs in a large bowl. Melt butter in a large heavy nonstick skillet over medium-low heat. Add egg mixture and season with salt and pepper. Cook, occasionally scraping bottom of skillet with a heatproof spatula to form large, soft curds, until just barely set, 3-4 minutes. Set aside.
Step 2
​Place 2 slices toast on each plate. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper. Spread mashed avocado over each slice of toast. Spoon eggs over avocado. Drape salmon slices over eggs, garnish with remaining 1 Tbsp. chives, and season to taste with pepper.