Skip to main content
chef-silvano-braga-recipes-post-poached-egg-avocado-smoked-salmon-toast-001

Poached Eggs with Avocado and Smoked Salmon

Elevate your breakfast game with my exquisite Poached Eggs with Avocado and Smoked Salmon. This elegant dish combines perfectly poached eggs with creamy avocado and delicate smoked salmon, creating a symphony of flavors and textures that will delight your palate.

Total Time
20 min
Difficulty
Easy
chef-silvano-braga-background-recipes-left-side-002
Simple & Professional Tasty Recipes

Ingredients for 4 Servings

  • 4 large eggs
    2 ripe avocados
    100g smoked salmon
    4 slices of whole-grain bread
    White distilled vinegar (for poaching)
    Salt and pepper to taste
    Optional garnish: fresh dill, lemon wedges

Total Time

  • Preparation Time
    10 min
  • Cooking Time
    10 min

Goes Great with

Method
    1. Prepare the Avocado:
      • Halve the ripe avocados, remove the pit, and carefully scoop out the flesh into a bowl.
      • Mash the avocado with a fork until it reaches your desired level of creaminess. Season with salt and pepper.
    2. Toast the Bread:
      • Toast the slices of whole-grain bread until they’re golden brown and crisp. (You can also wait until the eggs are poached, about 2 minutes before they are done.)
    3. Poach the Eggs:
      • Fill a large saucepan with water, about two-thirds full, in a water/vinegar ratio of 50:50.
      • Bring it to a gentle simmer; it’s best when the pan floor has small bubbles and the steam is floating just on top of the pan. (Never let it come to a boil.)
      • Crack one egg into a small bowl. Carefully slide one egg at a time into the pan.
      • Poach the egg for about 3-4 minutes for a runny yolk or longer for a firmer yolk.
      • Use a slotted spoon to remove the poached egg from the water and place it on a plate lined with a kitchen towel.
      • In an average-sized pan, I recommend not poaching more than 3-4 eggs at a time.
    4. Assemble the Dish:
      • Spread the mashed avocado evenly on the toasted bread slices.
      • Carefully place a poached egg on top of each avocado-covered bread slice.
      • Drape slices of smoked salmon over each poached egg.
      • Season with additional salt and pepper to taste.
      • Garnish with fresh dill and serve with lemon wedges if desired.
    Pro Tips
    • Fresh Eggs are key to this recipe
    • Use white distilled vinegar
    • Don’t rush the poaching, never let the water come to a boil
    • Coordinate all procedures so everything may be ready at the same time.

Notes

Treat yourself to a breakfast of indulgence with my Poached Eggs with Avocado and Smoked Salmon. It’s a culinary masterpiece that brings together the richness of avocado, the luxury of smoked salmon, and the elegance of perfectly poached eggs. Enjoy this gourmet delight to start your day on a high note.

Goes Great with