- Bring a small saucepan of water to a gentle simmer. Carefully add the eggs and cook for 7–8 minutes for soft-boiled eggs or 10 minutes for hard-boiled eggs. Transfer immediately to ice water and allow them to cool before peeling.
- Slice the avocado in half, remove the pit, and carefully cut the flesh into thin slices. Drizzle with lemon juice to prevent browning and enhance the flavor.
- Wash and prepare the vegetables. Halve the cherry tomatoes, slice the cucumber, and arrange the salad greens on a large serving plate.
- Toast the whole-grain bread until golden and crisp. Spread a thin layer of cream cheese over each slice.
- Arrange the smoked salmon attractively on one side of the plate. Place the avocado slices beside the salmon.
- Add the eggs, either halved or quartered, to the plate. Arrange the tomatoes, cucumber slices, and salad greens around the main ingredients.
- Drizzle the olive oil lightly over the vegetables and avocado. Season with sea salt and black pepper.
- Sprinkle fresh dill over the smoked salmon and eggs for added flavor and freshness.
- Serve immediately with lemon wedges on the side for squeezing over the salmon and avocado.
Preparation Time
- Preparation: 15 minutes
- Cooking: 10 minutes
- Total Time: 25 minutes
Servings
- 2 servings
Difficulty
- Easy
Variations and Substitutions
- Replace smoked salmon with smoked trout or grilled salmon.
- Use poached eggs instead of boiled eggs.
- Substitute cream cheese with Greek yogurt or cottage cheese.
- Add sliced radishes, capers, or red onion for extra flavor.
- Use gluten-free bread if desired.
Serving Suggestions
