Instructions
Step 1. Place the eggs in a saucepan and cover with cold water.
Step 2. Bring the water to a boil over medium-high heat, then reduce to a gentle simmer and cook for 9–10 minutes.
Step 3. Transfer the eggs to an ice bath and let them cool completely.
Step 4. Peel the eggs and cut them in half lengthwise.
Step 5. Arrange the smoked salmon slices on one side of a large serving plate.
Step 6. Fan the avocado slices neatly beside the salmon.
Step 7. Place the egg halves on the plate and sprinkle them with red pepper flakes, salt, and black pepper.
Step 8. Add the cherry tomatoes, mozzarella pearls, and black olives around the plate.
Step 9. Drizzle the avocado and tomatoes with olive oil and lemon juice.
Step 10. Garnish the entire plate with fresh dill.
Step 11. Sprinkle with everything bagel seasoning if desired.
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.
Hard-boiled eggs can be refrigerated for up to 1 week.
Avocado is best sliced just before serving; if storing, drizzle with lemon juice and wrap tightly to reduce browning.
Store tomatoes, mozzarella pearls, and olives in separate airtight containers in the refrigerator for up to 3 days.
This breakfast plate is best served fresh and does not require reheating.
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