These are the steps to prepare this recipe:

1. Start by heating up three tablespoon of olive oil in small skillet.
2. Break the egg in a medium sized bowl
3. Beat the using a fork, then add 1 tsp of salt.
4. Preheat the oven at 150°C or 300°F
5. Pour the egg inside silicon cups (Large cupcake molds are perfect) and cook in the oven for 35 minutes.

Once they are ready, allow them to cool down before taking them off the mold.

Here’s how to cut the avocado:

1. Use a knife to cut the avocado in half longwise. You will have to cut around the giant seed that is in the center of the fruit.
2. Twist the two ends, and you should get one end with the seed and one without it. Take the knife and hit the avocado seed using its back. Twist the whole knife and the seed should now come off.
3. Using a spoon, remove the skin of the avocado, then proceed to slice it thinly.

It is now time to assembly the recipe:

1. Cut horizontally in half the egg muffins.
2. Use a knife to spread the spreadable cheese on each half of the muffin
3. Cut the tomato in thin slices and add them on the spreadable cheese.
4. Now place the salmon slices on top and cover with a few slices of avocado.
5. At this point, we can add the eggs on top. Proceed to add a bit of salt and pepper if needed.
6. Finely chop the fresh chives and sprinkle them on our sandwich.
7. Close the sandwich using the other half of the muffin and keep it standing sticking a toothpick on it.