I still had a little of the cold smoked salmon left from the package I got from Costco, and wanted to put together a nice brunchy meal. Bam. Enter the open-faced smoked salmon asparagus avocado egg sandwich. Not quite avocado toast. Not quite a breakfast sandwich. Just a lovely marriage of the two in a simple but pretty, well-presented, low-carb sandwich.
Keto Open-Faced Smoked Salmon Asparagus Avocado Egg Sandwich Recipe
Ingredients:
- 2 slices keto bread, toasted
- 1 small avocado, mashed
- 2-4 pickled asparagus spears (*May used leftover cooked asparagus if you have it. If using thicker spears, use 2 and slice them lengthwise and widthwise)
- 2 thick slices cold smoked salmon
- 2 eggs, fried sunny-side up to desired fineness (though I like them better with soft yolks)
- 2 tablespoons red onion, thinly sliced
- Black sesame seeds, for garnish (*optional)
- Fresh dill or chives, for garnish (*optional)
- Extra virgin olive oil, for drizzling
- Flaky sea salt (like Maldon or Fleur de sel and freshly ground freshly ground black pepper (to taste)
Directions:
Heat 1 tablespoon avocado oil in the pan over medium-high heat. Add the eggs carefully, leaving space between them. Gently tilt the pan occasionally while the eggs are cooking to redistribute the oil. Cook for 2 minutes for runny yolks, or 2½-3 minutes for medium yolks.
While the eggs are cooking, toast the bread and top with mashed avocado. Top with the other ingredients in this order: smoked salmon, asparagus spears, fried egg and red onions. Garnish with a drizzle of olive oil, fresh dill, sesame seeds, salt and pepper.
Did you make this keto open-faced smoked salmon asparagus egg sandwich recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
