Avocado toast with poached egg and salmon

I like to use sourdough bread, a good cold-smoked salmon, and then I sprinkle hemp seeds, chili flakes and chives on top, partly because it looks so decorative and inviting, but it also gives a really good flavor to the delicious dish. Topped with a poached egg – or smiling fried egg – simply and delicious!

A weekend morning with a dish like this on the menu, good time, hot coffee and good company – you have a great start to the day.

Working time 30 minutes.

Number of people: 4.

Avocado toast with poached egg and salmon

30 min.

30 min.

4 pers.

while I'm cooking

2 avocado

½ organic lemon, finely grated zest and a little juice from it

4 slices of bread

1 tablespoon butter

75 g cold smoked salmon, thinly sliced

1 tablespoon hemp seeds

½ teaspoon chili flakes

½ handful of chives

flake salt

freshly ground pepper

Poached egg

4 eggs

1 tablespoon apple cider vinegar

Mash the avocado flesh on a plate with a fork and season with lemon juice, half of the finely grated lemon zest, salt and freshly ground pepper.

Toast the bread and spread with butter. Spread the avocado puree on the bread. Serve with poached egg, thin slices of smoked salmon. Sprinkle with hemp seeds, chili flakes, chives, the rest of the lemon zest, and flaked salt and freshly ground pepper.

Poached Eggs Bring a pot of water to a boil. Crack each egg into a small bowl. Add the apple cider vinegar when the water boils and remove the pot from direct heat. Use a spoon or whisk to create a swirl in the water, creating a hole in the center.

Place an egg in the centre of the swirl and return the pan to the heat. Cook the egg for about 3 minutes, carefully remove it with a slotted spoon and place it on a plate – continue in the same way with the other eggs. Finally, trim the eggs with a sharp knife so that they are nice and smooth on the surface.