Avocado Toast with Smoked Salmon and Poached Egg
This Avocado Toast with Smoked Salmon and Poached Egg is packed with flavour and protein, the perfect high-protein breakfast or brunch that keeps you full and satisfied. Made with creamy avocado, silky poached eggs, and rich smoked salmon on toasted sourdough, it’s a delicious, balanced way to start your day.
Equipment
- 1 Saucepan
- 1 Bowl
- 1 Toaster
- 1 Slotted Spoon
- 1 Fork
Ingredients
- 2 Eggs
- 1 slice Sourdough Bread
- ½ Large Avocado
- 50 g Smoked Salmon
- ½ Lemon
- Salt
- Pepper
Instructions
- Toast the bread: Toast the sourdough until golden and crisp, then set aside.
- Mash the avocado: In a small bowl, mash the avocado with a fork. Add a squeeze of lemon juice, a pinch of salt, and pepper to taste.
- Prepare the water: Fill a saucepan with water and add salt. Bring it to a gentle simmer over medium heat.
- Poach the eggs: Crack each egg into a small sieve to remove any excess liquid egg white, then gently slide it into the simmering water. Poach for 3–4 minutes until the whites are set.
- Drain the eggs: Remove using a slotted spoon and drain on a paper towel.
- Assemble the toast: Spread the mashed avocado evenly over the toasted sourdough. Layer the smoked salmon on top, followed by the poached eggs.
- Server and Enjoy!
Notes
RECIPE NOTES:
- Add chilli flakes, fresh dill, or a drizzle of olive oil for extra flavour.
- Use a sieve when poaching eggs to remove the thinner egg whites for a cleaner shape.
- Swap sourdough for rye or multigrain bread for added fibre.
Nutrition
Calories: 554kcalCarbohydrates: 38gProtein: 32gFat: 28g