- 2 slices sourdough, toasted
- 1 avocado, mashed
- 6 asparagus, woody ends trimmed and discarded
- 2 thick slices smoked salmon
- 2 eggs
- Pickled red onions, optional
- Olive oil
- Black sesame seeds, for garnish
- Dill, for garnish
- Salt and pepper, To Taste
Heat a large frying pan over medium hight heat. Brush the asparagus with a little olive oil and fry until just cooked, turning as needed. The cooking time depends on the thickness of the asparagus, test it with a fork and cook to your liking. Set aside.
Heat 1 tablespoon olive oil in the pan over medium high heat, until the oil shimmers. Add the eggs carefully, leaving space between them. Gently tilt the pan occasionally while the eggs are cooking to redistribute the oil. Cook for about 2 minutes for runny yolks, 2 ½ to 3 minutes for medium yolks.
While the eggs are cooking, toast the bread and top with the smashed avocado. Then add the sliced smoked salmon, grilled asparagus and top with the fried egg and a few pickled red onions. Garnish with a drizzle of olive oil, fresh dill, sesame seeds, salt and pepper.