Smoked Salmon Avocado Toast (Print Version)
Sourdough layered with smoked salmon, avocado, poached egg, and fresh herbs, finished with lemon or olive oil.
# Ingredients:
→ For the Toast
01 -
1 thick slice sourdough bread
02 -
2 tablespoons cream cheese
03 -
1/2 medium avocado, diced or sliced
04 -
2 ounces smoked salmon
05 -
1 large egg, poached
06 -
Thinly sliced red onion, a few slices
07 -
1/2 teaspoon capers
08 -
Fresh chives or dill, finely chopped, for garnish
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
Drizzle olive oil or squeeze of lemon juice, as desired
# Steps:
01 -
Toast sourdough bread in a toaster or skillet until golden brown and crisp. Spread an even layer of cream cheese on top while the bread is still warm.
02 -
Fill a small saucepan with water and bring to a gentle simmer. Add a splash of vinegar. Crack egg into a small bowl and gently slide into the simmering water. Poach for 3 to 4 minutes until the white is set but yolk remains runny. Remove with a slotted spoon and gently blot dry.
03 -
Arrange the diced or sliced avocado evenly on the cream cheese-covered toast, followed by overlapping pieces of smoked salmon.
04 -
Distribute thin slices of red onion and sprinkle capers over the salmon to add a sharp and tangy flavor.
05 -
Place the poached egg on top. Season generously with salt and cracked black pepper. Garnish with fresh chopped chives or dill. Finish with a light drizzle of olive oil or a squeeze of lemon juice as desired.
06 -
Serve immediately while the toast is still crisp and the poached egg yolk is warm and runny.
# Notes:
01 -
For optimal poaching, use very fresh eggs and add a splash of vinegar to help the whites coagulate quickly.