Whisk 2 Tbsp. chives, 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, garnish with remaining 1 Tbsp. chives, and season to taste with pepper.
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|Serving Size: 1 Serving (157g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 504 (92%)|
|Amt Per Serving||% DV|
|Total Fat 56g||75 %|
|Saturated Fat 32.3g||161 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 545.1mg||168 %|
|Sodium 146.2mg||5 %|
|Potassium 147.6mg||4 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.8g|
|Protein 13.1g||19 %|
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Calories per serving: 550
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