Sunday Brunch: Easter Edition

Hope everyone had a very Happy Easter this year!

My all time favorite Easter treat is Cadbury Mini Eggs (pictured above).  Of course, as much as I often try, a girl simply cannot subsist on chocolate eggs alone.  So on Easter morning I decided to whip up the next best thing: open faced smoked salmon sandwiches with scrambled eggs and chives.  I did two variations on this recipe: one with brie for me and one with mashed avocado for Paul.   

To give these tasty breakfast sandwiches a try for yourself, follow these steps:

Finely chop a handful of chives and place in a small bowl:

Add four eggs and whisk to scramble:

Heat skillet coated with non-stick spray over medium heat.  Add egg-chive mixture and cook, stirring infrequently (you want fluffy, pillowy eggs to form, as pictured below):

Cut several large pieces of bread from a French baguette.  Toast until browned and crispy:

For the brie topped toasts, spread brie on warm bread (I used the rindless Creme de Brie product pictured below).  Top with smoked salmon and scrambled eggs.

For the avocado topped toasts, slice an avocado in half.  Scoop the filling out of one half of the avocado into a small bowl.  Season with salt and pepper, then dice (or mash) the avocado.  Spoon onto toasts and top with eggs, then smoked salmon.

And of course, don't forget the most important part of brunch - the mimosas!