Avocado Toast with Poached Egg and Smoked Salmon
A vibrant dish rich in flavor and nutrients, perfect for breakfast, lunch, or a light dinner.
Servings: 1 serving
Calories: 375kcal
Ingredients
For the Toast
- 1 slice whole-grain or sourdough bread toasted to a golden crisp
For the Toppings
- 1 ripe avocado mashed to creamy perfection
- 1/2 fresh lemon juiced for a zesty kick
- 1 pinch salt
- 1 pinch black pepper freshly cracked
- 1 fresh egg ready to be poached
- 2 slices smoked salmon rich and savory
- to taste fresh dill or chopped chives for garnish and a pop of color
- to taste red pepper flakes optional for a hint of heat
Instructions
Preparation
- In a bowl, mash the ripe avocado with the lemon juice, salt, and freshly cracked black pepper until it’s smooth yet still textured. Set aside your avocado blend.
- Toast your slice of bread until it’s golden and crisp. For added flavor, brush it lightly with olive oil or butter before toasting.
- In a saucepan, bring water to a gentle simmer and optionally add a splash of vinegar. Create a gentle swirl in the water and carefully drop in your fresh egg. Poach for about 3 to 4 minutes until the egg white is firm but the yolk remains runny. Remove the egg with a slotted spoon and let it drain.
Assembly
- Spread the creamy mashed avocado generously over the toasted bread, letting it spill over the edges if desired.
- Lay the smoked salmon slices atop the avocado.
- Gently place the poached egg on top of the salmon.
- Garnish with fresh dill or chives. Optionally, sprinkle red pepper flakes for extra spice.
- Add a final touch of salt and pepper to taste before serving.
Notes
To make your poached egg foolproof, use a fresh egg for better shape. Customize with toppings like cherry tomatoes or hot sauce. Different types of breads can also be used to suit preferences.