@nikogreystattoos: #tattooartist #SmallBusiness #share #support #proudofmyself @thenytattoogallery @The Ny Tattoo Gallery

Just a tattoo artist
Just a tattoo artist
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Friday 07 August 2026 11:00:06 GMT
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Smoked Salmon Avocado Toast with Runny Egg & Cucumber-Tomato Salad 🥑🍳 This high-protein smoked salmon breakfast plate is loaded with creamy avocado toast, silky smoked salmon, a perfectly runny fried egg, and a fresh chunky cucumber-tomato salad. Fresh, filling, and dang good for breakfast or brunch. 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 - 1 thick slice sourdough or whole-grain bread - 3 oz (85 g) smoked salmon - ½ large ripe avocado - 1 large egg - 1 tsp butter or olive oil - Salt and freshly cracked black pepper, to taste For the cucumber-tomato salad - ½ medium cucumber, diced - 1 medium ripe tomato, diced - 1 tsp extra-virgin olive oil - 1 tsp fresh lemon juice - Pinch of salt - Freshly cracked black pepper 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬 1. Toast it up: Toast the bread until deeply golden and crisp around the edges while keeping a little chew in the center. 2. Add the avocado: Slice or roughly mash the avocado and spread it generously over the warm toast. Season with a little salt and cracked black pepper. 3. Pile on the salmon: Layer the smoked salmon loosely over the avocado, letting the silky pink-orange slices naturally overlap and fold. 4. Make the fresh salad: Dice the cucumber and tomato into small chunky pieces. Toss with olive oil, lemon juice, salt, and plenty of freshly cracked black pepper. 5. Fry that egg: Heat butter or olive oil in a small skillet over medium-low heat. Crack in the egg and cook until the white is fully set but the yolk stays gloriously soft and runny. Season with salt and pepper. 6. Plate it up: Place the smoked salmon avocado toast along one side of the plate, spoon the cucumber-tomato salad across the bottom, and set the fried egg on the other side. Break that yolk and let it get saucy—so good! Prep Time: 10 minutes | Cooking Time: 7 minutes | Total Time: 17 minutes Kcal: ~560 | Servings: 1
Smoked Salmon Avocado Toast with Runny Egg & Cucumber-Tomato Salad 🥑🍳 This high-protein smoked salmon breakfast plate is loaded with creamy avocado toast, silky smoked salmon, a perfectly runny fried egg, and a fresh chunky cucumber-tomato salad. Fresh, filling, and dang good for breakfast or brunch. 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 - 1 thick slice sourdough or whole-grain bread - 3 oz (85 g) smoked salmon - ½ large ripe avocado - 1 large egg - 1 tsp butter or olive oil - Salt and freshly cracked black pepper, to taste For the cucumber-tomato salad - ½ medium cucumber, diced - 1 medium ripe tomato, diced - 1 tsp extra-virgin olive oil - 1 tsp fresh lemon juice - Pinch of salt - Freshly cracked black pepper 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬 1. Toast it up: Toast the bread until deeply golden and crisp around the edges while keeping a little chew in the center. 2. Add the avocado: Slice or roughly mash the avocado and spread it generously over the warm toast. Season with a little salt and cracked black pepper. 3. Pile on the salmon: Layer the smoked salmon loosely over the avocado, letting the silky pink-orange slices naturally overlap and fold. 4. Make the fresh salad: Dice the cucumber and tomato into small chunky pieces. Toss with olive oil, lemon juice, salt, and plenty of freshly cracked black pepper. 5. Fry that egg: Heat butter or olive oil in a small skillet over medium-low heat. Crack in the egg and cook until the white is fully set but the yolk stays gloriously soft and runny. Season with salt and pepper. 6. Plate it up: Place the smoked salmon avocado toast along one side of the plate, spoon the cucumber-tomato salad across the bottom, and set the fried egg on the other side. Break that yolk and let it get saucy—so good! Prep Time: 10 minutes | Cooking Time: 7 minutes | Total Time: 17 minutes Kcal: ~560 | Servings: 1

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