Breakfast Tartine with Avocado Spread, Scrambled Eggs, and Gravlax


Here’s a breakfast idea that I borrowed from a BA issue. I used the following combination: avocado – parsley – lemon juice – gralvax. You can do avocado – cilantro – lime juice – smoked salmon. It’s just a suggestion but I think I can justify that if I tell you that gravlax is usually made with dill. I simply can’t imagine dill and cilantro in the same dish but you might feel different about it.

Makes 2 servings


  • 4 large eggs
  • 2 tablespoons whole milk
  • kosher salt and freshly ground black pepper
  • vegetable oil for cooking
  • 2 large or 4 small slices sourdough, whole wheat, or pumpernickel bread, toasted
  • 1 avocado, halved, pitted, peeled, and diced
  • 1 Tbsp. fresh lemon or lime juice
  • small bunch of fresh chives or parsley (or cilantro if you are using smoked salmon)
  • 4 slices (or more) gravlax (or you can substitute smoked salmon)


Whisk eggs, milk, and salt and pepper in a medium bowl. Heat some oil in a large heavy nonstick skillet. Add egg mixture and cook, occasionally scraping bottom of skillet with a heatproof spatula to form large, soft curds, until just barely set, 3-4 minutes. Set aside.

Place a slice of toast on each plate. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper. Add a tablespoon of fresh chopped herbs. Spread mashed avocado over each slice of toast. Spoon eggs over avocado. Drape gravlax or salmon slices over eggs, garnish with remaining chives or parsley, and season to taste with pepper.


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