Smoked Salmon and Scrambled Egg Breakfast Plate

Instructions

Step 1. Toast the slice of whole-grain bread until golden brown.

Step 2. Arrange the avocado slices evenly over the toast and set aside.

Step 3. In a bowl, whisk together the eggs, milk, salt, and black pepper.

Step 4. Melt the butter in a nonstick skillet over low-medium heat.

Step 5. Pour the egg mixture into the skillet and cook gently, stirring frequently, until soft and creamy.

Step 6. Spoon the scrambled eggs over the avocado toast.

Step 7. Sprinkle the eggs with red pepper flakes and chopped parsley.

Step 8. Arrange the smoked salmon slices on one side of a serving plate.

Step 9. Add the sliced tomatoes, red onion, and lettuce to the plate.

Step 10. Place the olives beside the vegetables.

Step 11. Garnish the smoked salmon and vegetables with the remaining parsley.

Step 12. Serve immediately and enjoy.

Storage and Reheating Tips

Store smoked salmon in an airtight container in the refrigerator and consume within 2–3 days after opening.

Scrambled eggs are best enjoyed fresh but can be refrigerated for up to 2 days and reheated gently in a skillet or microwave.

Store sliced avocado with a squeeze of lemon juice to reduce browning and consume within 1 day.

Keep vegetables refrigerated in an airtight container for up to 2 days.

Assemble the plate just before serving for the best texture and freshness.