Smoked Salmon Avocado Toast w/ Poached Egg

This smoked salmon avocado toast is served with a silky poached egg. Bring your at-home brunch to a whole new level!

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Prep Time: 10

Cook Time: 4

Total Time: 14

Servings: serving

Calories: 482kcal

In a small bowl, smash the avocado with a fork until smooth. (You can leave it a bit chunky if you'd like.) Add the lemon juice and a pinch of salt and stir until well combined.
Heat a small pot of water on the stove over medium heat. Once it reaches a steady simmer, stir in the vinegar.
Crack the eggs into individual ramekins or small bowls.
Stir the simmering water to create a gentle whirlpool, then slowly tip an egg into the whirlpool, egg white first. Cook for two minutes.
With a slotted spoon, carefully remove the egg form the water. Place it into an ice bath for about 10 seconds to prevent it from further cooking.
After that, transfer the egg to a paper towel and pat it softly to dry. Remove any of the wispy egg whites with a knife or edge of a spoon.
Toast the bread, and when done, spread the avocado mixture over each slice. Top it with a slice of tomato, then the salmon, the poached egg, and seasoning.
Garnish with microgreens and hit it with a splash of soy sauce.

Poach each egg individually. Doing two at the same time in the same pot can alter results.