Irresistible Smoked Salmon Avocado Toast in 10 Minutes Flat
A fresh and flavorful brunch recipe featuring smoked salmon, avocado, and a poached egg on toasted sourdough bread.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Brunch
- Method: Poaching
- Cuisine: International
- Diet: Low Lactose
Ingredients
Scale
- 2 slices thick sourdough bread
- 4 oz smoked salmon
- 1 ripe avocado, diced
- 2 eggs (for poaching)
- ¼ small red onion, thinly sliced
- 2 tablespoons cream cheese
- 1 tablespoon fresh chives, chopped
- 1 tablespoon lemon juice
- Salt and freshly cracked black pepper
- Optional: red pepper flakes for a spicy twist
Instructions
- Toast the sourdough slices until golden brown and crispy.
- Mix diced avocado with lemon juice, salt, and pepper. Spread cream cheese on the toast, then layer the avocado on top.
- Place smoked salmon over the avocado and scatter red onion slices on top.
- Poach the eggs in simmering water with a splash of vinegar for 3–4 minutes.
- Place the poached egg on top, garnish with chives, cracked pepper, and optional red pepper flakes.
Notes
- Use fresh sourdough for the best texture.
- Adjust poaching time for firmer yolks.
- Add red pepper flakes for extra heat.
Nutrition
- Serving Size: 1 toast
- Calories: 420
- Sugar: 2g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 220mg