Avocado Egg Toast Bites with Smoked Salmon

Avocado Egg Toast Bites

These two- or three-bite crostini layer creamy avocado, tender scrambled eggs, smoked salmon, red onion, and microgreens on crisp baguette slices. Small egg curds are easier to portion on narrow toasts than a whole poached egg, and modest toppings keep each bite easy to pick up.

Toast the bread and cook the eggs separately, then add the avocado and other toppings just before serving. That keeps the browned edges crisp against the soft layers.

Ingredients for Avocado Egg Toast Bites

• 1 small baguette (about 250g), cut into about 16 diagonal slices
• 1 tablespoon olive oil
• 2 medium ripe avocados (about 300g flesh)
• 2 teaspoons lemon juice
• 4 large eggs
• 1 tablespoon unsalted butter
• 4 ounces smoked salmon (about 115g)
• 2 tablespoons very thinly sliced red onion
• 1 loosely packed cup microgreens
• 1/4 teaspoon kosher salt, divided, or to taste
• 1/8 teaspoon freshly ground black pepper, or to taste

Optional: Whisk 1 tablespoon water or milk into the eggs before cooking for a slightly looser mixture.

How to Make Avocado Egg Toast Bites

1. Prepare the bread: Preheat the oven to 350°F (175°C). Arrange the baguette slices in a single layer on a baking sheet, without overlapping.
2. Toast the slices: Lightly brush the tops with olive oil. Bake uncovered for 5 to 8 minutes, checking at 5 minutes. Remove when the edges are lightly browned and the surfaces feel dry and toasted. Let cool just enough to handle.
3. Mash the avocado: Mash the avocado with the lemon juice and a small pinch of salt. Leave it slightly chunky but spreadable.
4. Scramble the eggs: Beat the eggs with the remaining salt and the optional water or milk, if using. Melt the butter in a 10-inch nonstick skillet over medium-low heat. Add the eggs and gently push and fold for about 3 to 5 minutes, until they form small, tender curds with no liquid egg remaining.
5. Assemble and serve: Spread about 1 tablespoon avocado on each toast. Add a small fold of smoked salmon, about 1 tablespoon scrambled egg, a few strands of red onion, and a pinch of microgreens. Finish with black pepper and serve promptly.

Yield: About 16 bites, or 4 appetizer servings of 4 bites each. Allow about 15 minutes to prep and about 10 minutes to cook; the eggs can cook while the bread toasts.

How to Keep the Bites Crisp

Use light browning and a dry surface—not the baking time alone—to judge the baguette. Moist avocado softens the toast as it stands, so keep the toppings separate until close to serving. Thin salmon folds, a few onion strands, and small egg curds leave the layers visible without overloading each slice.

Make-Ahead and Serving

You can slice the baguette and prepare the onion and microgreens in advance. Toast the bread, scramble the eggs, and assemble close to serving; there is no established crisp holding time for the finished bites. Do not reheat or freeze them fully assembled.

Serve on a brunch platter with fresh fruit. For a sweet contrast, add cranberry orange muffins.

Nutrition

Approximate nutrition per serving of 4 bites: 450 calories, 19g protein, 24g fat, and 43g carbohydrates. Per 100g: approximately 200 calories, 8g protein, 11g fat, and 19g carbohydrates. Values are estimates; baguette size and smoked-salmon brands will affect the totals.