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.
