Here’s a delicious breakfast dish for all you folks who:

  1. Want to eat more green, leafy vegetables,
  2. Want to eat oily fish more often,
  3. Want to eat more protein at breakfast
  4. Don’t have much time to fix food in the morning
  5. Want a change from bagels, cereal, or oatmeal

Instead of scrambling the eggs, you can poach or fry them; those are my preferred ways of preparing breakfast eggs, but they take a tad more time and effort.

Veggie-Scrambled Egg & Salmon Breakfast Toast

Keyword: 15 Minutes Max., Breakfasts, Dairy-Free (or can be), Fish & Seafood, Gluten-Free (or can be), Keto (or can be), Low-Carb, Vegetarian (or can be)
Total Time: 10 minutes
Servings: 1
Calories: 454kcal
A tasty, satiating start to the day
Print Recipe


  • 1 slice of bread whichever type works best for you: sourdough, keto (e.g., Carbonaut), or gluten-free (Rudi's GF Super-Seeded Bread; this is the bread and used in the nutrition calculation below)
  • ¼ medium ripe avocado stone removed & peeled
  • 1 tsp olive oil
  • 1 clove fresh garlic thinly sliced
  • 1 cup (tight packed) arugula coarsely chopped (other greens work great too, like baby kale or spinach; non-green veggies that work well here include sliced mushrooms or bell peppers)
  • 2 large eggs lightly beaten with a fork
  • 2 tbsp milk or unflavored, unsweetened plant milk
  • 1 oz smoked salmon around 1 to 1½ slices
  • a pinch of salt
  • a scattering of "Everything Bagel" seasoning or furikake (a Japanese seaweed-sesame seasoning; I use Trader Joe's) or freshly ground black pepper


  • Toast the bread. Once toasted, place it in a toast rack or on a cookie rack (it gets crisper that way than if you lay it on a surface).
  • Cut the avocado in half, remove the stone, then cut one half in half again (to obtain two quarters). Peel one of the quarters and cut it into thin slices; tightly wrap up the rest of the avocado and return to the fridge.
  • Warm a small skillet over medium heat and add the olive oil. Add the sliced garlic and saute for 20 seconds.
  • Add the arugula to the skillet along with a pinch of salt and cook, stirring, for about a minute (it should wilt and have a bright green color).
  • While the arugula is cooking, beat the eggs in a small bowl, adding 2 tbsp of milk.
  • Pour the whisked eggs over the wilted arugula and scramble gently until barely set -- about 30 seconds. Set aside (cover the skillet to keep the eggs warm).
  • Moving briskly so your meal components don't get cold, assemble your meal: Place the toast on a chopping board, lay the avocado slices on top and spread them out evenly with a butter knife. Top the avocado with the smoked salmon, then top the salmon with the veggie-scrambled eggs.
  • Scatter the lot with bagel seasoning or furikake and enjoy!


Serving: 1serving | Calories: 454kcal | Carbohydrates: 32g | Protein: 27g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 382mg | Sodium: 549mg | Potassium: 1381mg | Fiber: 10g | Sugar: 7g | Vitamin A: 6301IU | Vitamin C: 41mg | Calcium: 506mg | Iron: 6mg