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Smoked Salmon Breakfast Toast Recipe - Tasting Table
Elevate your avocado toast with a perfectly poached egg, quick pickled onions, slices of smoky salmon, and a sprinkle of everything bagel seasoning.
Rezept
Zubereitungszeit ca. 53 MinutenVorbereitung ca. 45 MinutenKochzeit ca. 8 Minuten
Zutaten:
- ¼ cup red wine vinegar
- 1 tablespoon sugar
- ½ teaspoon sea salt
- 1 red onion, thinly sliced
- 1 tablespoon white vinegar (for poaching)
- 2 large eggs
- 2 slices sourdough bread
- 2 tablespoons butter
- 1 ripe avocado
- 1 clove garlic, minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon fresh lemon juice
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 4 ounces smoked salmon, sliced
- 3 tablespoons capers, drained
- 2 teaspoons everything bagel seasoning
- ¼ teaspoon red pepper flakes
- 2 tablespoons fresh dill, chopped
- Fleur de sel for finishing
Arbeitsschritte:
- Combine the red wine vinegar, 2 tablespoons water, sugar, and salt in a small bowl. Stir until the sugar dissolves.
- Add the sliced red onion and toss to coat. Let the onions sit at room temperature for 30 minutes, or refrigerate them up to 3 days.
- Bring a pot of water to a gentle simmer. Add the white vinegar.
- Crack each egg into a small cup, then gently slide them into the simmering water. Poach for 3-4 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon.
- While the eggs poach, toast the sourdough slices until golden. Butter each slice immediately.
- Cut the avocados in half, scoop the flesh into a bowl, and mash it with a fork. Fold in the garlic, red pepper flakes, lemon juice, sea salt, and black pepper until combined but still chunky.
- Divide the avocado mixture evenly between the toast slices.
- Top each toast with 2 ounces of smoked salmon, arranged in folds. Carefully place one poached egg on top of each toast.
- Drain the pickled red onions and scatter them over eggs. Top with the capers, everything bagel seasoning, red pepper flakes, and fresh dill. Finish with fleur de sel.
- Serve immediately.
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