Smoked Salmon and Avocado Breakfast Plate

Fill a medium saucepan with water and bring to a gentle simmer. Carefully add 4 large eggs and cook for exactly 6 minutes for soft-boiled eggs.

While eggs are cooking, slice 1/2 medium cucumber into thin rounds and halve 1 cup of cherry tomatoes.

Thinly slice 1/4 small red onion and place in a small bowl with 1 tablespoon of lemon juice to mellow the flavor.

Drain and rinse 1 tablespoon of capers.

When eggs are done, immediately transfer to an ice bath to stop the cooking process. Let cool for 2 minutes, then carefully peel.

Cut the eggs in half lengthwise and season with a pinch of sea salt and black pepper.

Cut 2 medium avocados in half, remove the pits, and slice each half into thin slices while still in the skin. Use a spoon to scoop out the slices.

Arrange 6 oz of smoked salmon on two plates, dividing equally.

Add the sliced avocado, cucumber rounds, halved cherry tomatoes, and egg halves to each plate.

Sprinkle the drained red onion slices and capers over the plates.

In a small bowl, whisk together 1 tablespoon of lemon juice, 2 tablespoons of olive oil, 1/4 teaspoon of sea salt, and 1/4 teaspoon of black pepper to make a simple dressing.

Drizzle the dressing over the plates and garnish with 2 tablespoons of fresh dill and additional lemon wedges from the remaining half of the lemon.