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Smoked Salmon Poached Egg Toast

A luxurious breakfast featuring a slice of toasted sourdough topped with cream cheese, avocado, smoked salmon, and a perfectly poached egg.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 1 serving
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Toast
  • 1 slice thick slice sourdough bread Toasted until deep golden brown
  • 2 oz smoked salmon High-quality for best flavor
  • ½ each avocado, diced Fresh and ripe
  • 1 each poached egg Cooked until the yolk is runny
  • 2 tbsp cream cheese or whipped ricotta Spread generously on toast
  • 2 tbsp red onion, thinly sliced For added flavor
  • 1 tsp chopped chives For garnish
  • Salt & black pepper to taste
  • Optional: chili flakes or lemon zest For added flavor

Method
 

Preparation
  1. Toast the sourdough until deep golden brown and crispy around the edges.
  2. Spread a generous layer of cream cheese or whipped ricotta onto the toast.
  3. Top with diced avocado, smoked salmon slices, and thin red onion strips.
  4. Bring water to a gentle simmer, crack the egg into the water, and cook for 3-4 minutes until the whites are set and the yolk stays beautifully runny.
  5. Place the poached egg on top and season with black pepper, chopped chives, and optional chili flakes or lemon zest.
  6. Serve immediately and cut into the yolk to let the golden goodness drip.

Notes

For leftovers, keep each component separate to maintain textures. Store the toast in an airtight container without toppings. Consider experimenting with panko-poached eggs for added crunch.