Avocado Toast with Poached Egg and Smoked Salmon
A delightful breakfast or brunch dish that combines creamy avocado, poached egg, and smoked salmon, offering a satisfying and nutritious meal.
Servings: 1 serving
Calories: 350kcal
Ingredients
For the Avocado Spread
- 1 ripe avocado, mashed Choose a ripe avocado for creaminess
- 1/2 fresh lemon lemon juice Juiced to enhance flavors
- A pinch salt To taste
- A pinch freshly cracked black pepper To taste
For the Toast
- 1 slice whole-grain or sourdough bread Toasted until golden
For the Poached Egg
- 1 fresh egg poached Cooked until just set
For the Toppings
- 2 slices smoked salmon For added richness
- to taste fresh dill or chopped chives For garnish
- to taste red pepper flakes Optional for heat
Instructions
Preparation
- In a medium bowl, mash the ripe avocado with lemon juice, salt, and pepper until smooth or chunky, as you prefer. Set aside to develop flavors.
- Toast the bread until golden and crispy. Optionally, brush with olive oil or butter before toasting.
Cooking the Egg
- Bring water to a gentle simmer in a saucepan. If desired, add a splash of vinegar.
- Create a gentle swirl in the water and carefully drop in the egg. Poach for 3-4 minutes until the white is set but yolk remains runny.
- Use a slotted spoon to remove the egg and allow it to drain.
Assembly
- Spread the mashed avocado generously over the warm, toasted bread.
- Layer smoked salmon slices on top, followed by the poached egg.
- Garnish with fresh dill or chives. Sprinkle red pepper flakes, optional.
- Add a final touch of salt and freshly cracked pepper, then serve right away.
Notes
Always choose a ripe avocado for creaminess. Maintain a gentle simmer when poaching eggs, and feel free to substitute smoked salmon with cooked shrimp or grilled chicken.