Serves: 2 | Prep Time: 15 minutes

Ingredients
4 slices smoked salmon
1 large avocado, sliced
4 large eggs, soft-boiled (7-8 minutes)
1 cup asparagus spears, trimmed
1/2 cup green olives, pitted
1/2 small red onion, thinly sliced
1 large tomato, sliced
2 slices whole-grain or sourdough bread, toasted
1/2 tsp black sesame seeds (for garnish)
1/2 tsp white sesame seeds (optional)
1 tbsp olive oil
Fresh parsley or dill, chopped (for garnish)
Salt & black pepper, to taste
Instructions
Prepare the Eggs:

Soft-boil the eggs for 7-8 minutes. Place them in cold water, peel, and slice in half. Sprinkle with salt, pepper, and sesame seeds.
Cook the Asparagus:

In a skillet over medium heat, drizzle 1/2 tbsp olive oil. Sauté the asparagus for 3-4 minutes until tender but still crisp. Season with a pinch of salt.
Assemble the Plate:

On a large plate, arrange the toasted bread as a base.
Place the smoked salmon slices over the bread. Sprinkle with black sesame seeds.
Add sliced avocado, soft-boiled eggs, asparagus, green olives, red onion, and tomato slices around the plate.
Garnish & Finish:

Drizzle the remaining olive oil over the plate.
Garnish with fresh parsley or dill and an extra sprinkle of sesame seeds.
Serving Tips:
Serve with lemon wedges for a fresh squeeze of flavor.
Pair with a light drizzle of balsamic glaze or cream cheese spread on the toast for an extra touch.
Enjoy this elegant and nutrient-packed breakfast or brunch!