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