Scrambled Egg Toast with Smoked Salmon & Cottage Cheese

Ingredients

• 1 slice sourdough bread, toasted
• ½ avocado, mashed
• 2 large eggs, scrambled
• 80g smoked salmon
• ½ cup cottage cheese
• 1 lemon, for squeezing
• 1 tsp fresh dill or parsley, chopped

1. 1Toast the sourdough until deeply golden and sturdy, because a crisp base keeps the toast from going soggy under the toppings.
2. 2Mash the avocado with a pinch of salt and spread it thick onto the warm toast, because the heat softens it into an even, creamy layer.
3. 3Scramble the eggs low and slow with a touch of salt, because gentle heat keeps them soft and custardy instead of rubbery.
4. 4Layer the scrambled eggs over the avocado, then pile the smoked salmon generously on top, because building height makes the toast feel like a real meal, not a snack.
5. 5Spoon the cottage cheese onto the plate alongside, because the cool, tangy bite balances the richness of the salmon and eggs.
6. 6Finish with a squeeze of lemon, a scatter of fresh dill or parsley, and cracked pepper, because the acidity cuts through the fat and keeps every bite tasting fresh.