Pre-heat broiler to high.
Using a serrated knife, cut baguette into ½-inch slices, on a slant; place under broiler until toasted on one side; remove from broiler; turn over; toast on other side; remove and set aside; this step can be done well in advance of serving.
Pre-heat a medium non-stick skillet, over medium heat, for 1 minute.
In a medium bowl, mash the avocados; season to taste with salt and pepper; set aside.
In a medium bowl, whisk together eggs and dill.
Add eggs to skillet; cook, stirring frequently, until no longer runny.
Stir in cream cheese and red onion; season to taste with salt and pepper; no need to completely melt the cream cheese.
Add egg mixture to the mashed avocados; stir well to combine.
Spread egg and avocado mixture on toast.
Top with a slice of smoked salmon.
Can be served warm or at room temperature.
