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Smoked Salmon & Avocado Toast with Poached Egg

Crispy toast topped with creamy avocado, delicate smoked salmon, and a perfectly poached egg with a thick, gooey yolk.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 toasts
Course: Breakfast, Brunch, Lunch
Cuisine: American, Mediterranean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Toast
  • 2 slices Artisan Bread thick-cut (sourdough, whole grain)
  • 1 tbsp Olive Oil
  • Salt to taste
  • Freshly Ground Black Pepper to taste
For the Avocado Spread
  • 1 large Ripe Avocado
  • 1 tbsp Fresh Lemon Juice or lime juice
  • pinch Salt
  • pinch Red Pepper Flakes optional
For the Toppings
  • 2 Eggs large, for poaching
  • 1 tsp White Vinegar for poaching water
  • 4 ounces Smoked Salmon thinly sliced
  • 0.25 Red Onion thinly sliced
  • 1 tbsp Capers drained
  • Fresh Dill sprigs for garnish
  • Lemon Wedges for serving

Equipment

  • Skillet or Toaster
  • Small mixing bowl
  • Heavy-bottomed saucepan
  • Slotted spoon

Method
 

  1. Toast Bread: Brush bread with olive oil, season with salt/pepper. Toast in a skillet or toaster until golden brown and crispy.
  2. Make Avocado Spread: Mash avocado with lemon juice, salt, and red pepper flakes (optional) until thick and viscous.
  3. Poach Eggs: Bring 3-4 inches of water with vinegar to a gentle simmer. Crack eggs into ramekins, then gently slide into water. Poach 3-4 minutes for a thick, gooey yolk. Remove with a slotted spoon.
  4. Assemble: Spread avocado on toast. Layer with smoked salmon and then a poached egg.
  5. Garnish & Serve: Top with red onion, capers, fresh dill, and black pepper. Serve immediately with a lemon wedge.

Notes

Ensure eggs are fresh for best poaching results. Adjust poaching time for desired yolk runniness. A final squeeze of lemon juice enhances all the flavors.