Smoked Salmon & Avocado Toast with Poached Eggs
15min
30min
4
420
Chef's Note
For the perfect poached egg, use the freshest eggs possible and strain them through a fine mesh sieve before poaching to remove the thin egg white that can create those wispy strands. Also, make sure your water is simmering, not boiling – you should see small bubbles at the bottom of the pan but the surface should be relatively calm.
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Ingredients
4 slices sourdough bread
8 oz smoked salmon
2 medium ripe avocados
4 whole large eggs
2 tbsp white vinegar
2 tbsp fresh dill
2 tbsp fresh chives
1 medium lemon
2 tbsp extra virgin olive oil
1/4 medium red onion
2 tbsp capers
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
Instructions
- 1
Fill a medium saucepan with about 3 inches of water. Add 2 tbsp of white vinegar and bring to a gentle simmer over medium heat.
- 2
While the water is heating, slice the red onion very thinly and place in a small bowl with the juice of half a lemon to quick-pickle for 10 minutes.
- 3
Mash the 2 avocados in a medium bowl. Add the juice from the remaining half lemon, 1/2 tsp of sea salt, and 1/4 tsp of black pepper. Mix well and set aside.
- 4
Toast the 4 slices of sourdough bread until golden brown. Drizzle each slice with 1/2 tbsp of extra virgin olive oil.
- 5
Spread the avocado mixture evenly over each toast slice.
- 6
Layer 2 oz of smoked salmon on top of each avocado-covered toast.
- 7
Top each toast with some of the pickled red onion slices and 1/2 tbsp of capers.
- 8
To poach the eggs, create a gentle whirlpool in the simmering water with a spoon. Crack 1 egg into a small cup, then carefully slide it into the whirlpool. Cook for 3-4 minutes for a runny yolk.
- 9
Remove the poached egg with a slotted spoon, allowing excess water to drain. Place on a paper towel briefly to absorb moisture.
- 10
Transfer the poached egg to the top of one prepared toast. Repeat with the remaining 3 eggs.
- 11
Sprinkle each toast with fresh chopped dill, chives, the remaining sea salt, black pepper, and red pepper flakes.
- 12
Serve immediately while the eggs are still warm and the toast is crisp.
Nutrition Information (per serving)
420
22g
28g
25g
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