Step-by-Step

Step 1: Poach the Eggs

1. 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.

2. 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

1. 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.

2. Set the toasted bread slices aside on serving plates, ready for assembly.

Step 3: Assemble the Toasts

1. Spread the mashed avocado generously over each piece of toast, or layer thin avocado slices neatly if you prefer a more structured look.

2. 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.