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
Scale
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.
