Ultimate Smoked Salmon Avocado Toast with Jammy Poached Egg

Shopping list

• 2 slices sourdough bread — thick

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• 1 whole avocado — ripe, sliced

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• 3 oz smoked salmon — (85 g)

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• 2 tbsp whipped cream cheese

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• 2 whole eggs — fresh

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• 1 tsp white vinegar — for poaching

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• 2 tbsp red onion — thinly sliced

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• 1 tsp capers

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• 1 tbsp chives — chopped, fresh

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• 1 bunch basil or microgreens — for garnish

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• black pepper — freshly cracked

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• sea salt — to taste

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• lemon wedges — optional for serving

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Step by step

1. 1

   Toast the sourdough slices until golden brown and crisp.

2. 2

   Spread an even layer of whipped cream cheese over each slice.

3. 3

   Arrange the avocado slices evenly on top.

4. 4

   Layer the smoked salmon generously over the avocado.

5. 5

   Scatter the red onion slices, capers, and chopped chives over the salmon.

6. 6

   Bring a saucepan of water to a gentle simmer and stir in the vinegar.

7. 7

   Create a gentle whirlpool and carefully crack in each egg.

8. 8

   Cook for 3– 4 minutes until the whites are set and the yolks remain beautifully runny.

9. 9

   Lift the poached eggs with a slotted spoon, drain briefly, and place one on each toast.

10. 10

    Finish with freshly cracked black pepper, a few basil leaves or microgreens, and serve immediately with a squeeze of fresh lemon if desired.