Smoked Salmon and Avocado Brunch Toast with Poached Eggs
Salmon Brunch Toast
Luxurious brunch featuring silky smoked salmon, creamy avocado, and a runny poached egg on sourdough.
There is something truly special about a slow, lazy weekend brunch, and this Smoked Salmon and Avocado Toast is my absolute favorite way to treat myself. It brings together the buttery richness of ripe avocado with the delicate, salty tang of premium smoked salmon, all perched atop a thick, crusty slice of toasted sourdough. It's a meal that feels incredibly sophisticated but is surprisingly simple to pull together in your own kitchen.
The real magic happens when you break into that perfectly poached egg, letting the silky golden yolk create a natural sauce that ties every component together. A sprinkle of briny capers, thin slivers of red onion, and a touch of fresh dill add those bright pops of flavor that transform a simple piece of toast into a gourmet experience. Whether you're hosting friends or just enjoying a quiet morning, this dish is guaranteed to be the highlight of your day.
Nutrition (per serving)
Directions
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1
Fill a medium saucepan with about 3 inches of water and bring it to a very gentle simmer. Add the white vinegar to the water.
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2
While the water heats, toast your sourdough slices until they are golden brown and crisp.
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3
In a small bowl, mash the avocado with the lemon juice and a pinch of salt until creamy but still slightly chunky.
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4
To poach the eggs, crack one egg into a small ramekin. Use a spoon to create a gentle whirlpool in the simmering water, then carefully drop the egg into the center. Cook for 3-4 minutes until the whites are set but the yolk is still soft. Remove with a slotted spoon and drain on a paper towel. Repeat with the second egg.
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5
Spread the mashed avocado generously over each slice of toast.
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6
Layer the smoked salmon ribbons over the avocado, followed by the sliced red onion and capers.
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7
Carefully place a poached egg on top of each toast. Sprinkle with Everything Bagel seasoning and fresh dill. Serve immediately.
Ingredients
- Sourdough bread, thick-cut:2 slices
- Ripe avocado:1 large
- Smoked salmon:4 oz
- Large eggs:2 pieces
- Lemon juice:1 tsp
- Capers, drained:1 tbsp
- Red onion, thinly sliced:1 tbsp
- Fresh dill, chopped:1 tbsp
- White vinegar:1 tbsp
- Everything Bagel seasoning:1 tsp
Tips & Notes
- Use the freshest eggs possible for poaching; the whites stay together much better than older eggs.
- If you're nervous about poaching eggs, you can achieve a similar delicious result with a soft-boiled egg or even a sunny-side-up fried egg.
- Rub a cut clove of garlic over the warm toast before adding the avocado for an extra layer of savory flavor.
