Scrambled Eggs, Avocado, and Salmon on Toast

Cook and Photo by Mott T. Mitchell

Ingredients

• 3 Tbsp. minced fresh chives, divided
• 2 Tbsp. crème fraîche (optional)
• 6 large eggs
• 2 Tbsp. (1/4 stick) unsalted butter
• Kosher salt and freshly ground black pepper
• 4 large or 8 small slices sourdough, whole wheat, or pumpernickel bread, toasted
• 1 avocado, halved, pitted, peeled, and diced
• 1 Tbsp. fresh lemon juice
• 4 oz. thinly sliced smoked salmon

Preparation

• Whisk 2 Tbsp. chives, crème fraîche (if using), and eggs in a large bowl. Melt butter in a large heavy nonstick skillet over medium-low heat. Add egg mixture and season with salt and pepper. 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 2 slices toast on each plate. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper. Spread mashed avocado over each slice of toast. Spoon eggs over avocado. Drape salmon slices over eggs, garnish with remaining 1 Tbsp. chives, and season to taste with pepper.

Thank you http://www.bonappetit.com