Avocado Toast with Smoked Salmon and Poached Egg

Avocado Toast with Smoked Salmon and Poached Egg

A delicate breakfast that will become a staple in your day.


  • 2 eggs
  • 2 slices of light bread, such as ciabatta
  • Butter for spreading
  • A small handful of arugula or lamb’s lettuce
  • 50 g smoked salmon
  • 1 teaspoon lemon juice
  • 1 avocado
  • 1 teaspoon olive oil
  • Salt, pepper
  • Chili flakes


Poached Eggs: (see video below) In a saucepan, pour water to a depth of about 5 cm, add half a teaspoon of salt and a teaspoon of vinegar (optional). Bring to a boil, reduce heat to medium, and stir the water to create a vortex. Crack one egg into a small bowl, then gently pour it into the vortex. Cook for about 2.5 minutes until the white is set and the yolk remains runny. Remove with a slotted spoon and place on a plate. Repeat with the second egg.

Toast: Lightly toast the bread in a toaster. Once cooled slightly, spread with butter and arrange arugula or lamb’s lettuce and pieces of smoked salmon on top. Drizzle with lemon juice.

Avocado: Wash the avocado, cut it in half lengthwise, remove the pit, and peel. Slice it thinly and drizzle with olive oil. Place on the prepared toasts, season with salt and pepper.

Assembly: Top each toast with a poached egg and sprinkle with chili flakes.

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