Dinner

Avocado Toast with Poached Egg and Smoked Salmon Recipe

ByHugo Harnd December 9, 2025December 9, 2025

Introduction

Avocado Toast with Poached Egg and Smoked Salmon is a delicious and nutritious breakfast or brunch option. Creamy avocado combined with silky smoked salmon and a perfectly poached egg creates a harmony of flavors and textures that’s sure to please. This simple yet elegant dish comes together quickly, making it perfect for busy mornings.

A close-up view of an open sandwich with four main layers on a white plate with a worn edge, set on a white marbled surface. The bottom layer is a thick slice of dark seeded bread with visible grains and seeds. On top of the bread is a layer of thinly sliced, bright orange smoked salmon slightly folded. Above the salmon, there is a thick, textured spread of green avocado mash with some visible chunks. Sitting on the avocado is a perfectly cooked sunny-side-up egg with a bright orange yolk and smooth, white edges, sprinkled with red spice flakes and black pepper. A small green dill sprig garnishes the egg, adding a fresh touch. In the blurred background, similar sandwiches are visible, creating depth in the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ripe avocado, mashed
Juice of ½ fresh lemon
A pinch of salt and freshly cracked black pepper
1 slice whole-grain or sourdough bread, toasted
1 fresh egg, poached
2 slices smoked salmon
Fresh dill or finely chopped chives, for garnish
Optional: A sprinkle of red pepper flakes for a touch of spice

Instructions

Step 1: Make the Avocado Spread
Slice the avocado in half, remove the pit, and scoop out the flesh into a small bowl. Use a fork or potato masher to mash the avocado until smooth but slightly chunky. Squeeze in fresh lemon juice to add brightness and prevent browning. Add a pinch of salt and freshly cracked black pepper to taste. Mix well and set aside.
Step 2: Toast the Bread
Choose whole-grain or sourdough bread for added flavor and texture. Toast the bread in a toaster, oven, or skillet until golden brown and crisp. For extra flavor, you can brush the bread with a little olive oil or butter before toasting.
Step 3: Poach the Egg
Fill a small saucepan with water and bring it to a gentle simmer (avoid boiling). Add a splash of vinegar (optional) to help the egg white hold together. Crack the egg into a small bowl to ensure the yolk stays intact. Stir the water gently to create a swirling motion, then carefully slide the egg into the center of the swirl. Cook for 3–4 minutes, until the egg whites are set but the yolk remains runny. Remove with a slotted spoon and drain on a paper towel.
Step 4: Assemble the Toast
Spread the mashed avocado mixture evenly over the toasted bread. Layer two slices of smoked salmon on top of the avocado spread. Carefully place the poached egg on top of the smoked salmon.
Step 5: Garnish & Serve
Sprinkle fresh dill or chopped chives over the toast for extra flavor. If you like spice, add a pinch of red pepper flakes. Season with extra salt and black pepper if needed. Serve immediately while warm and fresh!

Tips & Variations

For creamier avocado spread, add a spoonful of Greek yogurt or cream cheese before mashing.
Use gluten-free bread to make this recipe suitable for gluten sensitivities.
Try swapping smoked salmon for smoked trout or thinly sliced smoked turkey for variation.
Adding a squeeze of hot sauce or a dash of everything bagel seasoning can enhance the flavor.

Storage

Because this dish is best served fresh, avoid assembling in advance. Store leftover mashed avocado in an airtight container with a little lemon juice on top to prevent browning, and refrigerate for up to 1 day. Cooked poached eggs and smoked salmon don’t store well once combined on toast, so it’s best to prepare each component fresh. If needed, reheat toast separately and add other ingredients after warming.

How to Serve

A slice of seeded whole grain bread forms the base, covered with a thick, creamy layer of mashed avocado mixed with green herbs. On top of that, there is a neat layer of glossy, orange smoked salmon with a slightly translucent texture. A perfectly cooked sunny-side-up egg with a bright, shiny yellow yolk and firm white sits on the salmon, sprinkled with red chili flakes and fresh dill sprigs. The open sandwich is placed on a wooden board with a blurred green and brown background, set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a fried egg instead of poached?

Yes, a fried egg works well as a substitute if you prefer a different texture or find poaching challenging. Simply cook the egg sunny-side up or over-easy and assemble as usual.

How do I know when the poached egg is perfectly cooked?

A perfectly poached egg has firm whites that hold their shape but a yolk that remains runny inside. Cooking for 3–4 minutes on a gentle simmer usually achieves this. If you prefer a firmer yolk, cook for an additional minute or two.