Poached Egg & Smoked Salmon Avocado Toast is the ultimate luxurious breakfast or brunch treat that feels both elegant and effortless. Imagine the rich creaminess of perfectly ripe avocado, the silky saltiness of premium smoked salmon, and a gloriously runny poached egg all nestled atop hearty, toasted rye or sourdough bread. Each bite is a delightful contrast of textures: crisp toast, tender salmon, creamy avocado, and the luscious cascade of golden yolk. Inspired by European café culture and the ever-popular avocado toast trend, this dish elevates simple ingredients into a gourmet experience. It’s best served fresh and warm, ideal for leisurely weekend mornings, a celebratory brunch with friends, or even a quick, indulgent solo breakfast. What makes this recipe truly special is how it celebrates natural flavors with minimal preparation, offering a nourishing and visually stunning plate that tastes every bit as good as it looks. Get ready to savor a meal that is wholesome, beautiful, and soul-satisfying!
Ingredients
• 2 slices dark rye or sourdough bread, toasted
• ½ ripe avocado, mashed or thinly sliced
• 2–4 slices smoked salmon
• 2 eggs (poached)
• Freshly cracked black pepper
• Optional: lemon zest, capers, or dill for garnish
Step-by-Step
Step 1: Poach the Eggs
-
Fill a medium saucepan with water and bring it to a gentle simmer, not a rolling boil. Add a splash of vinegar to help the egg whites coagulate.
-
Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon, then slide the eggs in one at a time. Poach for 3–4 minutes, or until the whites are set but the yolks remain runny. Carefully remove the eggs with a slotted spoon and set them on a paper towel to drain.
Step 2: Toast the Bread
-
While the eggs are poaching, toast the slices of rye or sourdough bread until they are golden and slightly crisp at the edges but still tender inside.
-
Set the toasted bread slices aside on serving plates, ready for assembly.
Step 3: Assemble the Toasts
-
Spread the mashed avocado generously over each piece of toast, or layer thin avocado slices neatly if you prefer a more structured look.
-
Drape the smoked salmon slices elegantly over the avocado, allowing the edges to slightly overlap for a beautiful presentation. Gently place one poached egg atop each piece of toast.
Variations
• Add a light spread of herbed cream cheese beneath the avocado for extra richness
• Top with a handful of arugula or baby spinach for a peppery bite and added greens
• Substitute smoked trout or gravlax for the smoked salmon for a different flavor profile
• Drizzle a touch of truffle oil over the top for an ultra-luxurious finish
COOKING Note
• Use the freshest eggs possible for the best poached egg shape and texture.
• Dark rye adds a robust, earthy flavor, but sourdough provides a wonderful tang—choose based on your taste preference.
• If you’re new to poaching eggs, practice with one egg first to perfect the method before making the full dish.
Serving Suggestions
• Serve with a side of mixed greens dressed lightly with lemon vinaigrette for a complete meal.
• Pair with a sparkling mimosa or fresh-pressed orange juice for a luxurious brunch experience.
• Offer a side of roasted tomatoes or sautéed asparagus to add extra color and nutrition to the plate.
Helpful Tips
• Make a gentle whirlpool in the water before adding the eggs to help the whites wrap neatly around the yolk.
• Toast the bread to medium firmness—too crisp and it might shatter under the toppings; too soft and it may become soggy.
• Season each layer lightly with salt and pepper to build flavor throughout.
• If using capers, rinse them under water to remove excess brine for a cleaner, brighter flavor.
Prep Time : 5 minutes
Cooking Time : 5 minutes
Total Time : 10 minutes
Nutritional Information (Per Serving)
Calories : ~380 kcal
Protein : 20g
Sodium : 580mg
Common Mistakes to Avoid
• Allowing the water to boil too vigorously, which can break apart the delicate poached eggs.
• Overcooking the eggs, resulting in solid yolks instead of the desired luscious runniness.
• Using bread that’s too soft or too thin, which might not hold up under the weight of the toppings.
• Skipping garnishes—just a sprinkle of lemon zest or fresh dill can really elevate the flavor and appearance!
Conclusion
Poached Egg & Smoked Salmon Avocado Toast is a masterclass in how simple, high-quality ingredients can come together to create something extraordinary. With every forkful, you experience the richness of the egg, the luxurious texture of the smoked salmon, the creamy brightness of the avocado, and the satisfying crunch of the toasted bread. It’s a dish that feels celebratory yet effortless, perfect for when you want to treat yourself or loved ones to a restaurant-quality meal at home. Best of all, it’s fast, customizable, and brimming with nutrients, making it a true gem for any meal of the day. Whether you’re crafting a beautiful brunch spread or simply elevating your breakfast game, this toast promises indulgence without complication—and once you try it, you’ll find yourself craving it again and again!
Frequently Asked Questions (FAQs)
Can I make poached eggs in advance?
Yes! You can poach the eggs, then immediately transfer them into a bowl of ice water. When ready to serve, reheat in warm water for 30–60 seconds.
What’s the best smoked salmon to use?
Look for high-quality cold-smoked salmon with a silky texture and balanced flavor. Wild-caught varieties tend to have a deeper flavor.
Is there a dairy-free option for this recipe?
Absolutely! The base recipe is already dairy-free. Just avoid any optional cream cheese or butter additions.
Can I substitute another bread?
Definitely! Whole grain, multigrain, or even gluten-free bread would work beautifully, depending on your dietary needs and flavor preferences.
Poached Egg & Smoked Salmon Avocado Toast
- Total Time: 10
Ingredients
Ingredients
• 2 slices dark rye or sourdough bread, toasted
• ½ ripe avocado, mashed or thinly sliced
• 2–4 slices smoked salmon
• 2 eggs (poached)
• Freshly cracked black pepper
• Optional: lemon zest, capers, or dill for garnish
Instructions
Step-by-Step
Step 1: Poach the Eggs
-
Fill a medium saucepan with water and bring it to a gentle simmer, not a rolling boil. Add a splash of vinegar to help the egg whites coagulate.
-
Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon, then slide the eggs in one at a time. Poach for 3–4 minutes, or until the whites are set but the yolks remain runny. Carefully remove the eggs with a slotted spoon and set them on a paper towel to drain.
Step 2: Toast the Bread
-
While the eggs are poaching, toast the slices of rye or sourdough bread until they are golden and slightly crisp at the edges but still tender inside.
-
Set the toasted bread slices aside on serving plates, ready for assembly.
Step 3: Assemble the Toasts
-
Spread the mashed avocado generously over each piece of toast, or layer thin avocado slices neatly if you prefer a more structured look.
-
Drape the smoked salmon slices elegantly over the avocado, allowing the edges to slightly overlap for a beautiful presentation. Gently place one poached egg atop each piece of toast.
Notes
COOKING Note
• Use the freshest eggs possible for the best poached egg shape and texture.
• Dark rye adds a robust, earthy flavor, but sourdough provides a wonderful tang—choose based on your taste preference.
• If you’re new to poaching eggs, practice with one egg first to perfect the method before making the full dish.
- Prep Time: 5
- Cook Time: 5
Nutrition
- Calories: 380
- Sodium: 580mg
- Protein: 20g