Avocado Toast with Smoked Salmon & Poached Eggs

🕒 Prep Time: 15 minutes

🕒 Cook Time: 10 minutes

🍽 Servings: 2

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🛒 Ingredients

For the Toast:

• 4 slices artisan sourdough bread (or whole-grain bread)

• 2 ripe avocados

• 200 g (7 oz) smoked salmon

• 4 large eggs

• 1 tablespoon white vinegar (for poaching)

• 1 tablespoon olive oil

• Salt to taste

• Freshly ground black pepper to taste

Garnish:

• Fresh dill

• Chopped chives

• Red pepper flakes (optional)

• Extra drizzle of olive oil

• Lemon wedges (optional)

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👩‍🍳 Instructions

Step 1: Toast the Bread

1. Toast the sourdough slices until golden brown and crispy.

2. Lightly brush with olive oil if desired.

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Step 2: Prepare the Avocado

1. Cut the avocados in half and remove the pits.

2. Scoop the flesh into a bowl.

3. Mash lightly with a fork (leave slightly chunky).

4. Season with salt, pepper, and a squeeze of lemon juice (optional).

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Step 3: Poach the Eggs

1. Bring a pot of water to a gentle simmer (not boiling).

2. Add 1 tablespoon white vinegar.

3. Crack each egg into a small bowl.

4. Create a gentle whirlpool in the water using a spoon.

5. Carefully slide the egg into the center.

6. Cook for 3–4 minutes for a soft yolk.

7. Remove with a slotted spoon and place on paper towel.

8. Repeat with remaining eggs.

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Step 4: Assemble

1. Spread mashed avocado evenly over each toast slice.

2. Layer smoked salmon on top.

3. Place one poached egg on each toast.

4. Season with salt and freshly ground black pepper.

5. Garnish with dill, chives, and optional chili flakes.

6. Drizzle lightly with olive oil.

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🍋 Optional Additions

• Crumbled feta cheese

• Capers

• Pickled red onions

• Microgreens

• Everything bagel seasoning

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🔥 Pro Tips

• Use very fresh eggs for better poaching results.

• Keep water at a gentle simmer, not a rolling boil.

• Dry the poached eggs slightly before placing on toast to avoid sogginess.

• Serve immediately for best texture.