This Brunch Power Plate is a vibrant, nourishing combination of creamy avocado toast, tender smoked salmon, sautéed mushrooms, fresh arugula, and a perfectly cooked sunny-side egg. It brings together protein, healthy fats, fiber, and greens in one visually beautiful dish. Each component is simple yet flavorful, making it ideal for a weekend brunch, a café-style breakfast at home, or a wholesome midday meal. The textures balance perfectly, and every bite delivers freshness, richness, and satisfying comfort.

Avocado-Egg-Salmon-Salad

⭐ Ingredients (Serves 1–2)

For the Avocado Toast

  • 2 slices bread or English muffins
  • 1 ripe avocado
  • 1 tbsp lemon juice
  • Salt & black pepper, to taste
  • 1–2 tbsp feta cheese, crumbled
  • Red chili flakes (optional)

For the Egg

  • 1 egg
  • 1 tsp butter or 1 tsp olive oil
  • Pinch of salt & pepper

For the Mushrooms

  • 1 cup sliced mushrooms
  • 1 tsp olive oil
  • 1 tsp butter
  • Salt & black pepper
  • 1 small garlic clove, minced

Other Components

  • A handful of arugula
  • 70–80g smoked salmon
  • 1 tsp capers (optional)
  • Lemon wedge for serving

⭐ Instructions (Full 500-Word Method)

1. Prepare the Avocado Toast

Mash the ripe avocado in a bowl. Add lemon juice, salt, and a little black pepper. Mix until creamy but still textured. Toast the bread slices until crisp. Spread the avocado generously over the warm toast. Sprinkle crumbled feta and red chili flakes on top. Set aside.

2. Cook the Mushrooms

Heat olive oil and butter in a pan over medium heat. Add sliced mushrooms and let them sear without stirring for 1 minute to develop color. Then sauté for 3–4 minutes until golden brown. Add minced garlic and cook for another 30 seconds. Season with salt and pepper. Remove and keep warm.

3. Prepare the Sunny-Side Egg

Heat butter or oil in a small nonstick pan on low–medium heat. Crack the egg gently into the pan. Cook slowly without flipping until the whites are set and the yolk is bright and runny. Season lightly with salt and pepper. Slide the egg out carefully onto a plate.

4. Assemble the Greens & Salmon

Place a handful of arugula on one side of a large plate. Keep it fresh and raw—no dressing needed, but you may squeeze a little lemon if you prefer. Arrange the smoked salmon beside the greens in gentle folds. Sprinkle capers over the salmon for a restaurant-style touch.

5. Arrange the Full Plate

Place the sautéed mushrooms on one quadrant of the plate. Add the smoked salmon next to it. Slide the sunny-side egg onto the bottom section. Add the arugula on the opposite side. Top the plate with the avocado toast slices at the top.

Everything should look colorful and balanced—green arugula, golden egg, earthy mushrooms, and creamy avocado toast create a visually stunning brunch layout.

6. Serve

Serve immediately while the mushrooms and egg are warm. This plate pairs perfectly with iced coffee, green juice, or a warm latte.

⭐ Chef’s Tips

  • Add dill on salmon for extra flavor.
  • For extra crunch, top the toast with pumpkin seeds.
  • Use sourdough bread for best texture.
  • Mushrooms taste best when seared without stirring.
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