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Smoked Salmon and Oozy Poached Egg Toast

This indulgent dish combines smoked salmon, poached eggs, and creamy avocado on toasted bread, creating a vibrant breakfast experience that captures the spirit of the sea.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American, Scandinavian
Calories: 400
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Toast the bread until it’s a glorious brown, crisp on the outside while soft and inviting within.
  2. Slice your ripe avocado and mash it with a pinch of salt and pepper, keeping it deliciously chunky.
  3. Spread the luscious mashed avocado across your beautifully toasted bread, and don’t hold back on the generous portions!
  4. Layer the silky slices of smoked salmon atop the avocado.
Poaching the Eggs
  1. In a pot, bring water to a gentle simmer and add the white vinegar.
  2. Crack those eggs into the swirling water and let them poach for about 3 minutes until the whites are firm but the yolks remain tantalizingly runny.
  3. Gently lift the poached eggs out and place one on top of each toast creation.
Finishing Touches
  1. Sprinkle with black pepper and optional chili flakes.
  2. Slice into that poached egg and let the golden yolk flow gloriously over the smoked salmon.

Notes

For the ultimate poached egg perfection, use the freshest eggs you can find. You can add a sprinkle of capers for extra flavor. Experiment with flavored oils for an added kick.