Directions
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Begin by toasting the sourdough slice until it achieves a golden color and a delightfully crisp texture. This tremendous crunch serves as the ideal base for your toppings.
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Once toasted, spread the cream cheese evenly over the top of the bread. The creamy layer not only adds richness but also acts as a delightful barrier that keeps your bread from getting soggy.
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In a separate small pot, bring water to a gentle simmer. Adding a splash of vinegar helps the egg white to set, making for a picture-perfect poached egg.
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Crack the egg into a small bowl, then, with a gentle motion, slowly pour it into the simmering water. Let the egg poach for 3-4 minutes, or until the white is set but the yolk remains gloriously runny—tremendous!
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When the egg is ready, carefully remove it from the pot with a slotted spoon, and pat it dry gently with a paper towel to remove excess water.
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Now it’s time to layer the toppings! Start with the diced or sliced avocado. Distribute it generously atop the cream cheese.
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On top of the avocado, place the smoked salmon. This addition brings a savory depth and pairs wonderfully with the sweetness of the avocado.
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Next, add the thin slices of red onion and sprinkle the capers if you are using them. The salty tang of the capers offers an excellent contrast to the creaminess of the preceding layers.
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Finally, place your perfectly poached egg atop this delicious masterpiece.
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To finish, sprinkle a touch of salt and freshly cracked black pepper over the egg. Add the chopped chives or dill for an aromatic touch.
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For an extra zing, drizzle lightly with olive oil or squeeze some lemon juice over the top.
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Enjoy your spectacular smoked salmon and avocado toast while the egg is still warm, ensuring that the yolk remains beautifully runny with each bite!
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