Description
A delightful combination of creamy avocado, rich smoked salmon, and a perfectly poached egg on toasted bread, perfect for breakfast or brunch.
Ingredients
Scale
- 2 slices of bread
- 1 ripe avocado, softened
- 4 ounces smoked salmon
- 2 eggs (room temperature)
- Salt and pepper to taste
- Lemon juice (optional, freshly squeezed)
- Fresh dill or chives (for garnish, optional)
Instructions
- Start by poaching the eggs: Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for about 4-5 minutes for a jammy yolk, then remove with a slotted spoon and set aside.
- While the eggs are poaching, toast the bread slices until golden brown.
- In a bowl, mash the avocado and season with salt, pepper, and lemon juice to taste.
- Spread the mashed avocado on the toasted bread.
- Top with smoked salmon and carefully place the poached egg on top.
- Garnish with fresh dill or chives if desired.
- Serve immediately and enjoy!
Notes
For crispy bread, use a broiler for the last minute of toasting. Experiment with toppings like arugula for added freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Poaching and Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 240mg