If you’re looking to brighten your breakfast or brunch table with a dish that feels both indulgent and nourishing, this Avocado and Poached Egg with Smoked Salmon Plate Recipe is absolutely the way to go. It’s a harmonious blend of creamy avocado, delicate smoked salmon, and perfectly poached eggs that create a symphony of flavors and textures. Every bite is a celebration of freshness and richness, and it’s easier to make than you might think. Whether you’re impressing guests or treating yourself, this recipe is a total winner that brings color, taste, and elegance to your plate.
Ingredients You’ll Need
These ingredients are simple but each plays a crucial role. From the buttery smooth avocado to the silky smoked salmon and tender poached eggs, every component contributes essential flavor, texture, and vibrancy that make this dish unforgettable.
- 1 ripe avocado: Provides creamy texture and vibrant green color, perfectly balancing the salmon’s smokiness.
- 2 large eggs: For poaching to silky perfection, adding protein and richness.
- 4 oz smoked salmon: Adds a delicate smoky flavor and a touch of elegance to the plate.
- 1 tbsp white vinegar: Helps the egg whites hold together while poaching.
- 1 tsp lemon juice: Brightens the avocado and adds a fresh citrusy note.
- Salt and pepper, to taste: Essential for seasoning and enhancing all the natural flavors.
- Fresh dill or chives: Adds herbal freshness and a pretty finishing touch.
- 1 slice whole-grain or sourdough toast (optional): Adds a crunchy base for a satisfying bite.
How to Make Avocado and Poached Egg with Smoked Salmon Plate Recipe
Step 1: Poach the Eggs
Start by bringing a saucepan filled with water to a gentle simmer, just like a calm bubble bath waiting for your eggs. Add the white vinegar—this little ingredient works wonders for keeping the egg whites nice and neat. Crack each egg into a small bowl first; it’s a simple tip that keeps things tidy and helps you slide the eggs gently into the water. Let them poach for about 3-4 minutes, enough time for the whites to set perfectly while the yolks remain gloriously runny. When ready, scoop them out carefully with a slotted spoon and let them drain on a paper towel.
Step 2: Prepare the Plate
Now, while the eggs are cooking or right after, arrange your avocado slices and smoked salmon beautifully on the plate. Drizzle the avocado with fresh lemon juice to prevent browning and add a zesty kick. Sprinkle a pinch of salt and pepper to season the base flavors—you’ll notice how this simple seasoning makes everything pop.
Step 3: Layer the Poached Eggs
Gently nestle the poached eggs on top of the avocado slices—this is where the magic truly happens as the warm eggs meet the cool, creamy avocado. It’s a textural wonder you’ll want to savor slowly.
Step 4: Garnish and Finish
Sprinkle fresh dill or chopped chives over the eggs and smoked salmon for an elegant herbal hint. If you like, serve your masterpiece with a slice of toasted whole-grain or sourdough bread to scoop up every luscious bite.
How to Serve Avocado and Poached Egg with Smoked Salmon Plate Recipe
Garnishes
Fresh herbs like dill or chives are ideal to brighten the dish visually and flavor-wise. A light drizzle of extra virgin olive oil or a sprinkle of smoked paprika can also add another delicious layer. These accents turn a simple plate into a feast for your eyes and palate.
Side Dishes
This recipe pairs wonderfully with lightly dressed mixed greens or a crisp cucumber salad for a refreshing contrast. If you want a heartier meal, roasted asparagus or sautéed mushrooms add both flavor and variety without stealing the spotlight.
Creative Ways to Present
Try serving the components artfully layered in a bowl for a modern twist or arrange everything on an elegant wooden board for a shareable brunch. You can also replace the toast with crunchy seeded crackers to offer a different textural experience. The sky’s the limit for personal flair here!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the components separately in airtight containers to maintain freshness. The eggs are best eaten the same day, but avocado and smoked salmon can keep well for a day or two in the fridge. Assemble again just before serving to keep colors and textures bright.
Freezing
This dish doesn’t freeze well due to the delicate nature of the avocado and poached eggs. It’s best to prepare fresh to enjoy the optimal textures and flavors.
Reheating
Reheating poached eggs is tricky and often results in loss of that beautiful runny yolk texture, so it’s recommended to make the eggs fresh. Leftover salmon and avocado can be enjoyed cold or at room temperature for best taste, while toast can be quickly refreshed in a toaster or oven.
FAQs
Can I use another type of fish instead of smoked salmon?
Absolutely! Thinly sliced smoked trout or cured whitefish can provide a similar smoky flavor and texture, though smoked salmon remains the classic pairing for this dish.
How can I tell when the poached eggs are done perfectly?
The egg whites should be fully set and hold their shape, while the yolks remain jiggly and slightly soft to the touch. Cooking for about 3-4 minutes usually achieves this delightful balance.
Is it okay to use lemon juice on the avocado if I’m not serving right away?
Yes! Lemon juice helps prevent the avocado from browning and keeps it looking fresh and appetizing. Just toss the slices with the juice right after cutting for the best result.
What can I do if I don’t have white vinegar for poaching eggs?
White vinegar is ideal because it is mild and doesn’t alter the taste much. If you don’t have it, you can use a splash of apple cider vinegar or even skip it, but the eggs might spread out more in the water.
Can I prepare this dish vegan or dairy-free?
While the smoked salmon and eggs are animal products, you could replace them with plant-based alternatives like smoked carrot ribbons and tofu scramble for a vegan twist, although it changes the character of the original Avocado and Poached Egg with Smoked Salmon Plate Recipe.
Final Thoughts
This Avocado and Poached Egg with Smoked Salmon Plate Recipe is one of those simple yet stunning dishes that makes any morning feel special. With creamy avocado, silky poached eggs, and luxurious smoked salmon working together, you’re in for a beautiful dining experience that’s quick to prepare but feels like pure indulgence. Give it a try—you’ll wonder how you ever started your day without it!
Print
Avocado and Poached Egg with Smoked Salmon Plate Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A fresh and nutritious breakfast or brunch plate featuring creamy avocado slices topped with perfectly poached eggs and delicate smoked salmon. Enhanced with a zesty lemon drizzle, fresh herbs, and optional whole-grain toast, this recipe blends healthy fats and protein in a simple, elegant dish ready in just 20 minutes.
Ingredients
Eggs
- 2 large eggs
- 1 tbsp white vinegar (for poaching eggs)
- Salt and pepper, to taste
Avocado & Salmon
- 1 ripe avocado, sliced
- 4 oz smoked salmon
- 1 tsp lemon juice
- Fresh dill or chives, for garnish
Optional
- 1 slice of whole-grain or sourdough toast
Instructions
- Poach the Eggs: Fill a saucepan with water and bring it to a gentle simmer. Add the white vinegar to help the eggs coagulate properly during poaching.
- Slide in the Eggs: Crack each egg into a small bowl to ensure no shell pieces and gently slide them into the simmering water, keeping the water at a gentle simmer rather than a full boil.
- Cook the Eggs: Poach the eggs for 3-4 minutes, or until the egg whites are fully set but the yolks remain beautifully runny for a rich texture.
- Remove and Drain: Using a slotted spoon, carefully lift the eggs from the water and place them on a paper towel to drain excess water.
- Arrange the Plate: Place the avocado slices and smoked salmon elegantly on a serving plate, creating a base for the eggs.
- Season the Avocado: Drizzle lemon juice over the avocado and season with salt and pepper to enhance the fresh flavors.
- Top with Eggs: Carefully position the warm poached eggs atop the avocado slices for a harmonious layering of textures and flavors.
- Garnish and Finish: Sprinkle fresh dill or chives over the eggs and salmon to add a pop of color and aromatic freshness.
- Serve Optionally with Toast: For added crunch and heartiness, serve with a slice of whole-grain or sourdough toast on the side.
Notes
- Use fresh eggs for the best poaching results.
- Adjust poaching time for firmer yolks if preferred.
- White vinegar helps keep egg whites compact but can be omitted if avoiding vinegar taste.
- Choose ripe but firm avocados to hold shape when sliced.
- Smoked salmon adds smoky, savory flavor but can be substituted with smoked trout or skipped for a vegetarian version.
- Serving with toast is optional but adds a nice texture contrast.
