Changing things up a bit with a savory recipe!
Actually to be honest this toast is so easy to make that it shouldn’t even be considered a recipe. It’s one of my absolute favorite breakfast/brunch dishes to make on weekends, or even on weekdays, when I’m feeling completely sugared out (in case you haven’t noticed I have a borderline uncontrollable sweet tooth). The salty brininess of the salmon perfectly complements the rich and buttery smoothness of the avocado, and the eggs just make the dish extra satisfying. The best part? It comes together in just 15 minutes.
- Two slices of bread or English muffin
- Smoked salmon
- 1/2 avocado
- 2 eggs
- Salt and pepper
- Fill a small saucepan about halfway with water, salt it generously, and bring to a simmer.
- While you are waiting for your water to heat up, toast the bread or English muffin halves in a toaster, or, if you want a little extra flavor, spread some butter on both sides of each slice and crisp them up in a pan on the stove until they are golden brown on both sides.
- Meanwhile, slice up your avocado half and take out a few slices of smoked salmon. Set aside.
- Once your water starts simmering, crack one of your eggs into a small bowl or ramekin (be careful not to break the yolk). Using a spoon, stir the water so that you have a nice whirlpool. Slip the egg from the bowl into the center of the whirlpool. Repeat with the other egg. Use a spoon to skim off any foam or stray strands of egg white.
- By now your toast should be nice and crispy. Put your toast on a plate, lay your avocado slices on top of each piece of bread, and then add a layer of smoked salmon.
- Check your eggs: they’re ready when the whites are set but the yolks are still runny. This should take about 3-4 minutes. Once they’re ready, use a slotted spoon to carefully take them out and put them on a paper towel to drain. Once they’re drained, put the eggs on top of your toast.
- Season with salt and pepper to taste, and enjoy!
Sometimes I also like to top my toast with some green onion, which adds an extra layer of fragrance and aroma: I’ll just sautée the onion for a minute to release the flavors. If you don’t want to spend the money on smoked salmon, which can be expensive, bacon or pancetta also taste amazing here. And if poaching eggs is a bit intimidating, feel free to top the toast with a sunny-side-up or an over-easy. Try squirting on a bit of lemon for an even fresher taste. I like this as an alternative to Eggs Benedict, since there’s no need to make a Hollandaise sauce; the dish is so rich and flavorful already that any additional sauce would probably ruin it. It’s absolutely perfect for days when you’re too lazy to go out for brunch!