Recipe details
Lunch
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Baguette with Salmon
15min
2 servings
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This Baguette with Avocado, Salmon, Egg and Lettuce combines crispy French bread with creamy avocado, smoky salmon, and perfectly cooked eggs for a satisfying open-faced sandwich. The contrast of textures—from the crunchy baguette to the buttery avocado and tender salmon—creates a delightful eating experience. Fresh lettuce adds a crisp element that balances the rich ingredients. Simple to assemble with minimal cooking required, this elegant sandwich works equally well for breakfast, brunch, or lunch, delivering protein and healthy fats in a delicious, Instagram-worthy package.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
6 g
2 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Fish
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Ingredients
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Steps
Read instructions and get ready to cook
Cook the eggs
Place eggs in a small pot. Cover with cold water. Bring to a boil. Remove from heat, cover, and let sit for 6-7 minutes for soft-boiled eggs. Transfer to ice water to stop cooking. Peel and slice when cool enough to handle.
Prepare the baguette
Slice baguette in half lengthwise. Cut each half into two pieces to make 4 open-faced portions. Toast lightly if desired.
Prepare the avocado
Cut avocado in half and remove pit. Scoop out flesh. Mash in a small bowl. Squeeze in lemon juice. Season with salt and pepper. Mix well.
Prepare the lettuce
Wash and dry lettuce leaves. Tear into bite-sized pieces if needed.
Assemble the sandwiches
Spread mashed avocado on each baguette piece. Top with lettuce leaves. Add slices of smoked salmon. Place sliced eggs on top. Drizzle with a little olive oil. Season with remaining salt and pepper.
Serve
Serve immediately. Add extra lemon wedges on the side if desired.
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