Instructions
Step 1: Bring a small saucepan of water to a gentle boil. Add the eggs and cook for 8–9 minutes for a slightly soft center or 10 minutes for hard-boiled eggs.
Step 2: Transfer the eggs to an ice bath and let them cool for several minutes before peeling and slicing.
Step 3: Toast the bread slices until golden and crisp.
Step 4: Spread 1 tablespoon of cream cheese evenly over each slice of toast.
Step 5: Arrange the avocado slices neatly over the first toast. Season lightly with salt and pepper, then garnish with fresh dill.
Step 6: Layer the smoked salmon over the second toast. Top with sliced cherry tomatoes, chopped chives, and a few sprigs of dill.
Step 7: Place the sliced eggs over the third toast. Season with a pinch of salt and black pepper.
Step 8: Arrange the three toasts on a serving plate with fresh lettuce leaves.
Step 9: Serve immediately and enjoy.
Storage and Reheating Tips
Store any leftover toppings separately in airtight containers in the refrigerator for up to 2 days.
Avocado is best sliced fresh before serving to prevent browning.
Smoked salmon should be kept refrigerated and consumed within 1–2 days after opening.
Reheat only the toast if desired; the avocado, salmon, and eggs are best served cold or at room temperature.
For the freshest flavor and texture, assemble the toasts just before serving.
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