This elevated avocado toast combines creamy mashed avocado, perfectly poached eggs, and silky smoked salmon on toasted artisan bread for a restaurant-quality breakfast at home. It's packed with healthy fats, protein, and flavor that will fuel your morning in the most delicious way.
Recipe Details
Ingredients
- 4 thick slices artisan bread (sourdough or multigrain)
- 2 large ripe avocados
- 15ml fresh lime juice
- 2ml flaky sea salt, divided
- 1ml freshly ground black pepper
- 15ml extra virgin olive oil
- 4 large large eggs, very fresh
- 15ml white vinegar (for poaching)
- 120g smoked salmon, thinly sliced
- 1/4 small red onion, very thinly sliced
- 15ml capers, drained
- 15ml fresh dill, chopped
- 1 lemon lemon wedges for serving
- pinch red pepper flakes (optional)
Instructions
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Toast 4 thick slices artisan bread (sourdough or multigrain) slices until golden brown and crispy. Set aside and keep warm.
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In a bowl, mash 2 large ripe avocados with 15ml fresh lime juice, half the 2ml flaky sea salt, 1ml freshly ground black pepper, and 15ml extra virgin olive oil until creamy but still slightly chunky. Set aside.
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Fill a medium saucepan with water and bring to a gentle simmer. Add 15ml white vinegar (for poaching) to the water.
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Crack each 4 large large eggs into individual small bowls. Create a gentle whirlpool in the simmering water with a spoon, then carefully slide one egg into the center. Repeat with remaining eggs.
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Poach eggs for 3-4 minutes for runny yolks, or longer for firmer yolks. Remove with a slotted spoon and briefly drain on paper towels.
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Divide the mashed avocado mixture among the toasted bread slices, spreading evenly.
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Top each slice with 120g smoked salmon, then gently place a poached egg on top.
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Garnish with 1/4 small red onion, 15ml capers, 15ml fresh dill, and remaining 2ml flaky sea salt. Add a pinch of pinch red pepper flakes (optional) if desired.
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Serve immediately with 1 lemon lemon wedges for serving on the side.