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!
Servings: 1 serving
Ingredients
- 1 slices of bread, your choice
- 1/2 avocado
- 2 oz cold smoked salmon
- 2 slices of tomato
- 1 eggs, poached
- freshly squeezed lemon juice
- Pinch of sea salt
- Everything But The Bagel Seasoning (optional)
Instructions
- 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.
Notes
Poach each egg individually. Doing two at the same time in the same pot can alter results.
Nutrition
Serving: 1serving | Calories: 482kcal | Carbohydrates: 32g | Protein: 26g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 264mg | Fiber: 10g | Sugar: 3g