Description
A luxurious and satisfying breakfast or brunch featuring creamy avocado, perfectly poached eggs, and silky smoked salmon on toasted artisan bread.
Ingredients
Scale
For the Crust:
- 4 slices of thick-cut artisan bread (sourdough or multigrain)
- 2 ripe avocados
- 1 tbsp fresh lemon juice
- Salt and freshly ground black pepper to taste
- 4 large eggs
- 1 tbsp white vinegar (for poaching)
- 4 oz (115g) thinly sliced smoked salmon
- 1 tbsp chopped fresh chives
- 1/2 tsp red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- Toast the bread slices until golden and crisp. Set aside.
- Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Add the lemon juice, salt, and pepper. Mash with a fork to your desired consistency (smooth or slightly chunky).
- Bring a medium pot of water to a gentle simmer. Add the vinegar. Crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon and carefully slide the egg into the center. Poach for 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs.
- Spread the mashed avocado evenly onto each piece of toast. Top each with a slice of smoked salmon, followed by one poached egg.
- Garnish with chopped chives, a pinch of red pepper flakes (if using), and an extra crack of black pepper. Serve immediately.
Notes
You can customize the seasonings to taste.