Crispy Smoked Salmon and Fried Egg Stack


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We had a bit of leftover salmon from our Smoked Salmon Egg Boats, and this recipe seemed like the perfect fit. The author suggests that we use one pan to cook the salmon and eggs simultaneously; however, I prefer to fry my eggs at a bit of a higher temperature so I used two small pans. Even though the salmon releases fat as it is heated, I found that I needed to add a bit of light olive oil along the way. This might be because I use stainless steel pans rather than non-stick. We added a couple of slices of grilled tomato on top of the avocado mash and served it with a tossed salad. Perfect for a light summer supper .



  • 3.5oz smoked salmon
  • 2 eggs
  • 1/2 sliced avocado mixed
  • 2 slices bread of choice, toasted or fresh


  1. Drizzle half of the side of a non tick pan/skillet with a little oil for the eggs. Pan fry eggs on the greased side, and the salmon on the clean side of the pan over medium heat on a nonstick pan/skillet. No cooking oil for the salmon needed, as the salmon releases it’s own natural oil.
  2. Fry until salmon has turned golden and crisp, and the eggs are cooked to your liking.
  3. Top each bread/toast with avocado slices, egg and half of the crispy salmon!

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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