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Smoked Salmon and Oozy Poached Egg Toast

A delightful breakfast toast featuring creamy avocado, smoked salmon, and perfectly poached eggs, bringing richness and flavor to your morning meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Modern
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 slices dark rye or whole grain bread toasted
  • 1 whole ripe avocado
  • 3 to 4 oz smoked salmon
  • 2 whole fresh eggs for poaching
  • 1 tsp white vinegar for poaching water
Seasonings
  • to taste salt
  • to taste black pepper
  • optional chili flakes or lemon zest for extra kick

Method
 

Preparation
  1. Toast the bread until golden brown and crisp on the outside, soft within.
  2. Slice the ripe avocado and mash it with a pinch of salt and pepper, keeping it chunky.
  3. Spread the mashed avocado on the toasted bread.
  4. Layer smoked salmon slices on top of the avocado.
Cooking
  1. In a pot, bring water to a gentle simmer and add white vinegar.
  2. Crack the eggs into the water, poaching gently for about three minutes until the whites are firm but yolks remain soft.
  3. Carefully lift the poached eggs from the water and place one on each toast.
  4. Sprinkle with black pepper and optional chili flakes or lemon zest before serving.

Notes

For best results, use high-quality ingredients. Serve immediately for the best experience and store leftover components separately.