A healthy, flavorful upgrade on avocado toast using smoked salmon, capers and dill. Think of this as the lox bagel version of your avo toast!
This toast is my idea of a Saturday morning spent very well. Waking up late and cooking this while sipping on endless coffee (because who is a better barista than you, right?). Also I freaking love smoked salmon. If you find me in a bagel shop and I’m not ordering a lox bagel, check my pulse. Something is certainly wrong with me. It is so light and fresh, and makes breakfast dishes feel so elegant.
So take your avocado toast to the next level with smoked salmon, dill, capers and a beautifully poached egg. If you want the yolk runnier, just remove the egg a little earlier!
Smoked Salmon Avocado Toast
An elegant twist on avocado toast with smoked salmon, poached egg, dill and capers.
- 4 ounces smoked salmon
- 2 slices bread
- 1 small avocado sliced
- dill chopped
- 2 large eggs
- 2 teaspoons white vinegar
- 1 teaspoon salt
Fill a saucepan with 1 inch water. Add vinegar and salt, and bring to a simmer. While the water is heating up, crack the eggs into individual small dishes.*
Once the water is simmering, use a wooden spoon to stir the water in a circular motion. Drop the eggs into the middle of the spinning water. Cover with a lid, turn the heat off completely, and set a timer for 5 minutes.
While the eggs are poaching, toast the bread. Once toasted, top with sliced avocado and smoked salmon.
When the eggs are done, remove them with a slotted spoon one at a time. Gently place one egg on each toast. Top with capers and dill.
*If poaching more than two eggs, use two pans. You should only poach two eggs with this method. Or if you want to keep this is one pan, use a big skillet and drop them all in at different spots, but do not swirl the water.