Smoked Salmon Scramble, Sourdough Toast and Avocado Slices

Ingredients

• 4 slices Sourdough Bread (About 3/4 to 1-inch thick)
• 2 tbsp Unsalted Butter (Softened to room temperature)
• 0.125 tsp Flaky Sea Salt (Optional, for sprinkling)

Instructions

1. 1

   Prepare the Bread

   • Take four slices of sourdough bread. Using a butter knife, spread approximately half a tablespoon of softened butter evenly over one side of each slice, ensuring it reaches the edges for a uniformly golden crust.
2. 2

   Toast the First Side

   • Place a large non-stick skillet or cast-iron pan over medium heat. Allow it to heat up for about a minute.
   • Carefully place the bread slices butter-side down in the hot pan. You should hear a gentle sizzle.
   • Cook for 2-3 minutes without moving them. This allows a perfect crust to form. The underside should be a deep golden brown.
3. 3

   Toast the Second Side and Serve

   • Using tongs or a spatula, flip the slices over.
   • Toast the second side for another 1-2 minutes until it's lightly golden and crisp. This side typically cooks faster as the bread is already hot.
   • Remove the toast from the pan immediately. If desired, sprinkle with a pinch of flaky sea salt.
   • Serve hot with your favorite toppings.

Ingredients

• 2 pcs avocado (ripe, but firm)
• 1 tbsp lime juice (freshly squeezed)
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Slice the avocados in half lengthwise and carefully remove the pits. Use a large spoon to scoop the flesh out from the skin, keeping each half intact.

2. 2

   Place the avocado halves flat-side down on a cutting board. Using a sharp knife, cut them into thin slices, about 1/4-inch thick.

3. 3

   Gently fan out the slices on a serving plate. Immediately drizzle with fresh lime juice to prevent browning.

4. 4

   Sprinkle evenly with salt and freshly ground black pepper. Serve right away as a topping or side dish.