- Toast the Bread: Begin by toasting the sourdough slices to your desired crispiness, either in a toaster or on a skillet over medium heat. Once toasted, remove from the heat and set aside.
- Prepare the Avocado: While the bread is toasting, slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth and creamy, then season with a pinch of salt, black pepper, and 1 tablespoon of lemon juice (if using) for a bit of tang. The lemon juice also helps prevent the avocado from browning.
- Poach the Eggs: In a medium pot, bring water to a gentle simmer. Add a splash of vinegar (optional, but helps the eggs hold their shape). Crack each egg into a small bowl, then gently slide the eggs into the simmering water, one at a time. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs from the water and set them aside.
- Assemble the Toast: Spread a generous layer of softened cream cheese over each slice of toasted sourdough. Top with a layer of mashed avocado, spreading it evenly across the toast. Then, place the smoked salmon on top of the avocado, arranging it neatly.
- Top with Poached Egg: Carefully place one poached egg on top of each toast. Season with a little more salt and black pepper to taste. If desired, garnish with fresh dill or chives for a burst of color and flavor.
- Serve: Serve immediately while the toast is warm, the avocado is creamy, and the egg yolk is perfectly runny. Enjoy the combination of textures and flavors in every delicious bite!
Notes
See more on the next page
Advertisement
See more on the next page
Advertisement
