moked Salmon and Avocado Toast with Poached Egg

Directions

1. Toast the Bread:
   Toast the sourdough until golden and crisp, ensuring both edges and centre firm up enough to support the toppings. A warm, crunchy surface helps the cream cheese spread smoothly without soaking in. Once toasted, spread the cream cheese evenly over the top, covering the surface so the avocado and salmon have a creamy base to adhere to.
2. Prepare the Poached Egg:
   Bring a small pot of water to a gentle simmer and add a splash of vinegar to help the egg whites set neatly. Crack the egg into a small bowl for easier control, then slide it slowly into the water. Poach for 3–4 minutes for a runny yolk, adjusting slightly if you prefer it firmer. Use a slotted spoon to lift it out, allowing excess water to drain before patting the bottom gently dry with a paper towel to prevent sogginess.
3. Assemble the Toast:
   Layer the diced or sliced avocado over the cream cheese, keeping the pieces close together so they form a stable layer. Add the smoked salmon next, draping it gently so it stays soft and silky. Scatter a few thin slices of red onion and the optional capers for a bright, salty-tangy accent that complements the richness of the toppings.
4. Top It Off:
   Carefully place the poached egg on top of the assembled toast. Season with salt and freshly ground black pepper, then finish with chopped chives or dill for a burst of freshness. Add a light drizzle of olive oil or a squeeze of lemon juice if desired to enhance brightness and bring all the flavours together.
5. Serve Immediately:
   Enjoy the toast while the egg is still warm and the yolk remains beautifully runny. Serving it right away preserves the contrast between the crisp bread and the soft toppings.

Serving Notes