Avocado Toast with Poached Egg and Smoked Salmon
A vibrant breakfast dish combining creamy avocado, a perfectly poached egg, and savory smoked salmon on toasted bread.
Servings: 1 serving
Calories: 350kcal
Ingredients
For the Toast
- 1 slice slice of whole-grain or sourdough bread toasted to perfection
For the Avocado Spread
- 1 ripe ripe avocado mashed to a creamy consistency
- 1/2 whole fresh lemon juice from
- a pinch salt to enhance flavors
- to taste freshly cracked black pepper for an added kick
For the Toppings
- 1 fresh egg poached for that runny yolk
- 2 slices smoked salmon for a savory touch
- to garnish fresh dill or chopped chives for a fragrant garnish
- to taste red pepper flakes optional, to add a subtle heat
Instructions
Preparation
- In a mixing bowl, combine your ripe avocado with the freshly squeezed lemon juice, a pinch of salt, and some freshly cracked black pepper. Mash it all together using a fork until you achieve a creamy consistency. Set this aside.
- Toast your slice of whole-grain or sourdough bread until it is golden and crisp.
- In a saucepan, bring water to a simmer. Gently swirl the water and carefully drop in your egg, poaching it for about 3 to 4 minutes until the whites are set and the yolk remains runny. Remove the egg with a slotted spoon.
Assembly
- Spread the creamy mashed avocado generously over the toasted bread.
- Place the slices of smoked salmon on top of the avocado layer.
- Gently place the poached egg on top of the salmon.
- Garnish with fresh dill or chopped chives, and sprinkle red pepper flakes if desired. Serve immediately.
Notes
Use perfectly ripe avocados for a creamy texture. Drizzle olive oil for extra flavor or add radishes for crunch. Variations include using different types of bread or swapping smoked salmon for grilled chicken.