Instructions
Step 1: Bring a saucepan of water to a gentle boil.
Step 2: Carefully add the eggs and cook for 7 minutes for soft-boiled yolks.
Step 3: Transfer the eggs to an ice bath and let cool for 5 minutes before peeling.
Step 4: Toast the rye bread slices lightly until crisp around the edges.
Step 5: Spread the cream cheese evenly over two slices of rye bread.
Step 6: Arrange the halved cherry tomatoes on top of the cream cheese and sprinkle with dill, salt, and black pepper.
Step 7: Fan the avocado slices over two additional slices of rye bread.
Step 8: Slice the soft-boiled eggs in half and arrange them over the avocado.
Step 9: Season the egg toast with dill, salt, and black pepper.
Step 10: Fan the remaining avocado slices over the last two slices of rye bread.
Step 11: Drizzle the avocado lightly with lemon juice.
Step 12: Arrange the smoked salmon over the avocado slices.
Step 13: Garnish the salmon toast with fresh dill and black pepper.
Step 14: Place the lettuce leaves on serving plates and arrange the three varieties of toast on top.
Step 15: Serve immediately while fresh.
Storage and Reheating Tips
Store each topping separately in airtight containers in the refrigerator.
Smoked salmon should be consumed within 2 days of opening for optimal freshness.
Soft-boiled eggs can be refrigerated, unpeeled, for up to 2 days.
Avocado is best sliced fresh just before serving to prevent browning.
Cream cheese and tomato topping can be stored for up to 2 days in the refrigerator.
Toast the bread fresh before assembling to maintain the best texture and flavor.
Continue on the next page