Breakfast Sandwich with Smoked Salmon, Avocado, and Cream Cheese
My favorite thing about this breakfast sandwich is how quickly it comes together while still being packed full of flavor.
The sandwich consists of buttery, fluffy scrambled eggs, silky smoked salmon, cream cheese, mashed avocado, and lemon zest, all in a toasted English muffin.
I’ll also show you how to wrap them, so you can pack them in a lunchbox or take them to go on a busy morning. While the intent is for a busy morning breakfast, you can also make them for brunch or a special occasion.
What You’ll Need
To make this breakfast sandwich, you’ll need the following ingredients:
For 4 sandwiches:
- English muffins – 4 English muffins
- Avocado – 1
- Eggs – 5
- Smoked salmon 4 oz
- Cream cheese – 1/3 cup
- Lemon – 1 tsp lemon juice + lemon zest
- Butter – 2 tbsp butter
- Salt – a pinch of salt
- Pepper – a pinch of ground black pepper
For 1 sandwich:
- 1 English muffin
- 1/4 avocado
- 1-2 eggs
- 1 oz smoked salmon
- 1 1/2 tsbp cream cheese
- 1/4 tsp lemon juice + lemon zest
- 1/2 tbsp butter, to make the scrambled eggs
- A pinch of salt
- A pinch of ground black pepper
Step-by-Step Instructions
Step 1. Prep all the ingredients before making the scrambled eggs. Toast the English muffin (either in a toaster or in a frying pan) until lightly golden. Mash the avocado with a pinch of salt. Add a pinch of salt, a pinch of ground black pepper, lemon juice, and lemon zest to the cream cheese and mix well.
Step 2. Whisk the eggs and a pinch of salt in a bowl until the eggs are well-combined and slightly aerated.
Step 3. Cook the scrambled eggs to your preference. For sandwiches like this one, I like making the scrambled eggs fluffy and in big curds, almost like mini omelets. To do that, to a frying pan over medium-high heat, add the butter. When the butter is melted, add the whisked eggs. As soon as they start to set on the edges, push them to the center using a rubber spatula and gently fold over. Make sure they don’t burn on the bottom.
Step 4. To one side of the toasted muffin, add the mashed avocado and the scrambled eggs on top. To the other side, add the cream cheese and the smoked salmon on top. Bring the two halves together to form your breakfast sandwich.
Make them for the whole family to take to work and school, or serve them up for brunch on the weekend with family or friends.
Wrapping Your Breakfast Sandwich
If taking this on the go, you’ll want to make sure the fillings don’t fall out. To that end, you can wrap it in parchment paper, and then cut it in half. First, get a square piece of parchment paper and then place the sandwich in a corner. Then fold the paper over the sandwich from the corner on a diagonal until it’s all wrapped. Then, tuck the flaps under the sandwich or use a piece of tape to tape the paper flaps to each other. Cut it in half using a serrated knife.
That cross-section is oozing with color and goodness! It is rich, silky, zesty, and fluffy.
If you made this breakfast sandwich and loved it, let me know in a review below. I hope it gives you a new idea for breakfast if you’re looking to add some variety to your weekly meal planning.
Printable Recipe Card
Ingredients
- 4 English muffins
- 1 avocado
- 5 eggs
- 4 oz smoked salmon
- 1/3 cup cream cheese
- 1 tsp lemon juice + lemon zest
- 2 tbsp butter
- a pinch of salt
- a pinch of ground black pepper
Instructions
- Prep all the ingredients before making the scrambled eggs. Toast the English muffin (either in a toaster or in a frying pan) until lightly golden. Mash the avocado with a pinch of salt. Add a pinch of salt, a pinch of ground black pepper, lemon juice, and lemon zest to the cream cheese and mix well.
- Whisk the eggs and a pinch of salt in a bowl until the eggs are well-combined and slightly aerated.
- Cook the scrambled eggs to your preference. For sandwiches like this one, I like making the scrambled eggs fluffy and in big curds, almost like mini omelets. To do that, to a frying pan over medium-high heat, add the butter. When the butter is melted, add the whisked eggs. As soon as they start to set on the edges, push them to the center using a rubber spatula and gently fold over. Make sure they don’t burn on the bottom.
- To one side of the toasted muffin, add the mashed avocado and the scrambled eggs on top. To the other side, add the cream cheese and the smoked salmon on top. Bring the two halves together to form your breakfast sandwich.
Don’t forget to save this recipe to one of your boards, too, if you’d like to try it at a later date.
