Breakfast + Brunch/ Food/ Pescetarian

Smoked Salmon + Poached Eggs on Toast

Smoked Salmon + Poached Eggs on Toast | Killing Thyme

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This one’s brunch-y, baby.

Brunch isn’t something I was ever really keen on until I moved here, to Raleigh, NC. Throughout most of my life, brunch meant going to a mundane family restaurant chain that offered a sad buffet with second-rate food that was lukewarm most of the time. Mmmm, tepid pancakes.

When I moved to Raleigh, brunch took on a new meaning; brunch became cool. Not only will you find the expected quaint cafes catering to the brunch crowd, but trendy restaurants too — and they take brunch seriously. By that I mean that their brunch menus go far beyond the usual waffles and eggs benny; on these menus, you’ll find things from fancified shrimp + grits to sweet potato pancakes with whipped butter + spiced pecans. And don’t even get me started on the deliciously boozy mimosas and the make-it-yourself Bloody Mary bars…

As a result, brunch in Raleigh has inspired me to be more brunch-y at home. That’s where this smokey, creamy and dreamy brekky comes in.

Smoked Salmon + Poached Eggs on Toast | Killing Thyme

Smoked Salmon + Poached Eggs on Toast

Allow me to preface this by asking that you don’t chalk this up as just being another hipster “avocado on toast” please k thx.

So okay, it doesn’t look like much. It’s toast with smashed avo, coral-hued smoked salmon and a delicately poached egg that’s been hit with a splash of soy sauce. But if I may say so myself, this toast is the shit. The creaminess of the avocado paired with the smokey salmon + silky egg yoke is, quite frankly, the bomb diggity.

Smoked Salmon + Poached Eggs on Toast | Killing Thyme Smoked Salmon + Poached Eggs on Toast | Killing Thyme

Smoked Salmon + Poached Eggs on Toast | Killing Thyme

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Smoked Salmon + Poached Eggs on Toast

This Smoked Salmon + Poached Eggs on Toast brings at-home brunch to a whole new level. Skip the pancakes next weekend and sink your utensils into this.
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Author Killing Thyme

Ingredients

  • 2 slices of bread toasted
  • 2 oz avocado smashed
  • 1/4 tsp freshly squeezed lemon juice
  • Pinch of kosher salt and cracked black pepper
  • 3.5 oz smoked salmon
  • 2 eggs see notes, poached
  • Splash of Kikkoman soy sauce optional
  • 1 TBSP thinly sliced scallions
  • Microgreens optional

Instructions

  1. In a small bowl, smash the avocado. Add the lemon juice and a pinch of salt; mix well and set aside.
  2. Poach your eggs (see notes) and, when they are sitting in the ice bath, toast your bread.
  3. Once your bread is toasted, spread the avocado on both slices and add the smoked salmon to each slice.
  4. Carefully transfer the poached eggs to their respective toasts.
  5. Hit with a splash of Kikkoman soy sauce and some cracked pepper; garnish with scallions and microgreens.

Recipe Notes

!How to poach an egg:
Note: You'll want to poach your eggs individually.
Bring a small pot of water to a steady simmer. (Some people add a light splash of vinegar to the water; I've tried with and without, and I've never noticed a different, so I skip it.)
Crack your eggs into individual ramekins or small bowls.
With a spatula or large spoon, create a gentle whirlpool in the simmering water; this will help the egg white wrap around the yolk.
Gently tip the egg into the water whirlpool, white first. Cook for two minutes.
Carefully remove the egg with a slotted spoon.
Carefully transfer the egg to an ice bath for approx. 10 seconds to stop it from cooking (protein will continue to cook after it's removed from heat, so you want to ensure you get that runny silky yoke).
After a quick dunk into the ice bath, transfer your egg to a paper towel and gently pat it dry. Remove any wispy white egg with the edge of your spoon, and transfer to your plate.

Smoked Salmon With Poached Eggs on Toast | Killing Thyme

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12 Comments

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    Julia (@imagelicious)
    January 19, 2017 at 1:43 pm Thanks for the inspiration!!! Had this today for lunch with fried egg and minus micro greens - soooo good!
  • Reply
    Sarah @ Champagne Tastes
    January 15, 2017 at 1:05 pm I saw this, immediately got ravenously hungry.. and am SO UPSET that my avocados aren't ripe enough to eat!!! I've been staring at them since Friday willing them into submission lol. I'll make this ASAP! Noms
    • Reply
      Killing Thyme
      January 15, 2017 at 5:12 pm I hate that about avocados, gah. Why is it that the ones you buy individually are always bright green and under-ripe, while the five that come in a mesh bag are all ready to eat that day. WHERE IS OUR HAPPY MEDIUM. I hope you love this when you make it — totally worth the wait, promise :)

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