2 Tbsp. crème fraîche (optional)
6 large eggs
2 Tbsp. (1/4 stick) unsalted butter
6 Pinches Classy Classic Gourmegg Seasoning
4 large or 8 small slices sourdough, whole wheat, or pumpernickel bread, toasted
1 avocado, halved, pitted, peeled, and diced
1 Tbsp. fresh lemon juice
4 oz. thinly sliced smoked salmon


Whisk Classy Classic Gourmegg Seasoning, crème fraîche (if using), and eggs in a large bowl. Melt butter in a large heavy nonstick skillet over medium-low heat. Add egg mixture and season with salt and pepper. Cook, occasionally scraping bottom of skillet with a heatproof spatula to form large, soft curds, until just barely set, 3-4 minutes. Set aside.

Place 2 slices toast on each plate. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper. Spread mashed avocado over each slice of toast. Spoon eggs over avocado. Drape salmon slices over eggs and enjoy!