Smoked Salmon & Poached Eggs on Toast

Smoked Salmon & Poached Eggs on Toast

Okay, it doesn’t look like much. It’s toast with smashed avo, coral-hued smoked salmon and a delicately poached egg that’s been hit with a splash of soy sauce. But if I may say so myself, this toast is the shit. The creaminess of the avocado paired with the smokey salmon & silky egg yoke is, quite frankly, the bomb diggity.

As a result, brunch in Raleigh has inspired me to be more brunch-y at home. That’s where this smokey, creamy and dreamy brekky comes in.

• Prep Time10 minutes
• Cook Time4 minutes
• Total Time 14 minutes

Ingredients

• 2 slices of bread toasted
• 2 oz avocado smashed
• 1/4 tsp freshly squeezed lemon juice
• Pinch of kosher salt and cracked black pepper
• 3.5 oz smoked salmon
• 2 eggs see notes, poached
• Splash of Kikkoman soy sauce optional
• 1 TBSP thinly sliced scallions
• Microgreens optional

Instructions

1. In a small bowl, smash the avocado. Add the lemon juice and a pinch of salt; mix well and set aside.
2. Poach your eggs (see notes) and, when they are sitting in the ice bath, toast your bread.
3. Once your bread is toasted, spread the avocado on both slices and add the smoked salmon to each slice.
4. Carefully transfer the poached eggs to their respective toasts.
5. Hit with a splash of Kikkoman soy sauce and some cracked pepper; garnish with scallions and microgreens.

Recipe Notes

How to poach an egg?

1.  You'll want to poach your eggs individually.
2. Bring a small pot of water to a steady simmer. (Some people add a light splash of vinegar to the water; I've tried with and without, and I've never noticed a different, so I skip it.)
3. Crack your eggs into individual ramekins or small bowls.
4. With a spatula or large spoon, create a gentle whirlpool in the simmering water; this will help the egg white wrap around the yolk.
5. Gently tip the egg into the water whirlpool, white first. Cook for two minutes.
6. Carefully remove the egg with a slotted spoon.
7. Carefully transfer the egg to an ice bath for approx. 10 seconds to stop it from cooking (protein will continue to cook after it's removed from heat, so you want to ensure you get that runny silky yoke).
8. After a quick dunk into the ice bath, transfer your egg to a paper towel and gently pat it dry. Remove any wispy white egg wit