Poached Egg on Toast with Salmon and Avocado
by Cucina con Ruben · 548K subscribers on YouTube
A classic brunch dish: perfectly poached eggs on buttery toast, topped with smoked salmon, creamy avocado, and fresh scallions.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 2
- Difficulty
- medium
Ingredients
11 items- 2 pcsEggfor poaching
- 2 pcsBreadslices
- Butterfor toasting
- Vinegara splash, for poaching water
- 1 pcsAvocadoripe
- Smoked Salmonsliced
- Spring Onionchopped
- Tomatoessliced, for garnish
- Lemon Juicea squeeze
- Saltto taste
- Black Pepperto taste
Method
- Toast the bread: melt butter in a pan and toast the bread slices on both sides until golden and crispy.
- Bring a pot of water to a gentle simmer (not boiling) and add a splash of vinegar.
- Crack each egg into a small cup, then create a gentle whirlpool in the water and slide the egg in carefully.
- Cook the poached egg for about 3 minutes, then remove with a slotted spoon and drain on paper towels.
- Slice the avocado, season with salt, pepper, lemon juice, and chopped scallions.
- Assemble: place the toasted bread on a plate, top with avocado slices, smoked salmon, and the poached egg.
- Garnish with tomato slices and extra scallions, then serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
