Poached Eggs with Avocado and Smoked Salmon

Method

1. 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.

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