I made the basic egg mixture, but added a bit more lemon and mustard since I had extra eggs. Then added a bit of agave oil for sweetness. Served on toast points dabbed with butter and a bit of mayo to make the greens stick. For greens I used chopped arugula (has a nice bite to it). Instead of lox I used chunks of an excellent hand-smoked salmon available here in the Northwest. Stacked buttered toast points dabbed with a bit of mayo with chopped arugula, the egg-avocado mixture, chunks of chopped smoked salmon, and topped with some capers. Delicious!