Chef Maria Thompson - Breakfast & Brunch Specialist
👨‍🍳 Certified Brunch Expert

Recipe by Mitchell

🎓 15+ years culinary experience ⏰ Featured in Bon Appétit Magazine 🍽️ Breakfast recipe developer

❤️ My Recipe Story

"I developed this recipe after countless brunches at upscale cafés where I'd order nearly identical dishes for $18 a plate. I realized that with quality ingredients and proper technique, anyone can create this restaurant-worthy breakfast at home. The key is using perfectly ripe avocados, quality smoked salmon, and mastering the gentle art of poaching eggs. Now this is my go-to weekend breakfast that impresses every time."

Chef Maria specializes in elevated everyday cooking, with a particular passion for breakfast and brunch dishes. She believes that starting your day with a beautiful, nourishing meal sets the tone for everything that follows.

View All Mitchell's Recipes →
Two pieces of golden sourdough toast topped with creamy green avocado, pink smoked salmon, and perfectly poached eggs with runny yolks, garnished with fresh dill on a ceramic plate

Why This Avocado Toast Recipe Works

This isn't your basic avocado toast. By layering complementary flavors and textures, we create a complete meal that's both satisfying and sophisticated. The creamy avocado provides healthy monounsaturated fats and fiber, while the smoked salmon adds omega-3 fatty acids and a delicate, savory richness. The poached egg brings everything together with its silky yolk that acts as a built-in sauce, coating every bite with luxurious richness.

The secret to making this dish restaurant-quality lies in the details: proper toast texture (crispy outside, tender inside), well-seasoned avocado mash with bright lime juice, quality smoked salmon that's thinly sliced, and perfectly poached eggs with runny yolks. Fresh herbs and a sprinkle of flaky sea salt elevate the dish from good to extraordinary. This combination provides approximately 22 grams of protein per serving, making it a genuinely filling breakfast that will keep you satisfied until lunch.

💡 Professional Tip

Always add a tablespoon of white vinegar to your poaching water - it helps the egg whites coagulate faster, resulting in neater, more attractive poached eggs. Fresh eggs also poach better than older ones because their whites are tighter.

Frequently Asked Questions

The avocado mash can be prepared up to 2 hours ahead if you press plastic wrap directly onto the surface to prevent browning and refrigerate. However, the toast should be made fresh, and eggs should be poached right before serving for best texture. You can prep all ingredients (slice radishes, chop dill, portion salmon) ahead of time for quick assembly in the morning.

If you don't have smoked salmon, you can use cooked bacon, prosciutto, sautéed mushrooms, or grilled vegetables for a vegetarian option. For a plant-based version, marinated tofu or tempeh bacon works wonderfully. The key is having some savory, umami-rich element to balance the creamy avocado.

Perfectly poached eggs should have completely set whites that are firm to the touch but not rubbery, with a yolk that's still liquid inside. After 3-4 minutes of poaching, gently lift the egg with a slotted spoon and lightly press the white - it should feel firm but the center (yolk area) should feel soft. If you prefer firmer yolks, poach for 5-6 minutes instead.

Thick-cut sourdough bread is ideal because it has a sturdy structure that holds up to the toppings without getting soggy, plus its tangy flavor complements the rich ingredients beautifully. Other excellent options include whole grain bread, rye, or a rustic country loaf. Avoid thin sandwich bread as it will become too soft and won't provide enough structural support.

A ripe avocado should yield to gentle pressure when squeezed but not feel mushy. The skin may be darker (depending on variety), and it should come away from the stem easily. If the stem doesn't come off or reveals brown underneath, the avocado is overripe. For this recipe, you want avocados that are perfectly ripe - not too firm (hard to mash) or too soft (watery and brown).

This avocado toast is quite substantial on its own, but it pairs beautifully with fresh fruit salad, a simple green salad with lemon vinaigrette, roasted cherry tomatoes, or crispy hash browns. For beverages, serve with freshly squeezed orange juice, a cappuccino, green tea, or a refreshing smoothie. A side of mixed berries adds a sweet contrast to the savory toast.

While cold-smoked salmon (lox) is traditional and provides the best flavor and texture, you can also use hot-smoked salmon (flaked), fresh cooked salmon (grilled or pan-seared), or even canned salmon in a pinch. Each will give a slightly different flavor profile, but all work well. Cold-smoked salmon has the most delicate, silky texture that drapes beautifully over the toast.

This dish is best enjoyed immediately as the toast can become soggy and the eggs will overcook. However, you can store leftover avocado mash in an airtight container with plastic wrap pressed directly on the surface for up to 24 hours. Smoked salmon keeps refrigerated for 3-5 days. Store each component separately and assemble fresh toast as needed.

Recipe Troubleshooting Guide

✅

Eggs Won't Stay Together While Poaching

Problem: Egg whites are spreading out in wispy threads instead of staying in a compact shape around the yolk.

Solution: Use the freshest eggs possible - older eggs have thinner whites that disperse more. Add 1 tablespoon of white vinegar to the poaching water, which helps coagulate the whites faster. Create a gentle whirlpool in the water before adding the egg, and crack the egg into a small bowl first so you can slide it gently into the water's center. Keep the water at a gentle simmer, not a rolling boil.

✅

Avocado Turning Brown

Problem: The mashed avocado is oxidizing and developing brown spots before you can assemble the toast.

Solution: Add lime or lemon juice immediately after mashing - the citric acid slows oxidation significantly. Press plastic wrap directly onto the surface of the mash, eliminating air exposure. Prepare the avocado last, right before assembly. If slight browning occurs, simply scrape off the top layer - the avocado underneath will still be bright green.

✅

Toast Getting Soggy

Problem: The bread becomes soft and soggy shortly after assembly, especially where the avocado and egg touch.

Prevention: Toast the bread until it's quite crispy and golden - slightly more done than you'd think. Brush the toast lightly with olive oil, which creates a moisture barrier. Make sure your avocado mash isn't too watery (don't overmix). Most importantly, assemble and serve immediately - this dish waits for no one. Pat poached eggs dry with paper towels before placing on toast.

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Smoked Salmon Too Salty

Problem: The salmon is overpowering the dish with saltiness.

Recovery: Use less smoked salmon (1-2 ounces per serving instead of 2-3 ounces) and choose a higher-quality, less salty variety. Reduce or eliminate additional salt in the avocado mash. You can also briefly rinse the salmon under cold water and pat dry, though this removes some flavor along with the salt. Balance the saltiness with a squeeze of fresh lemon juice over the finished dish.

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Eggs Overcooked or Undercooked

Problem: The egg yolks are either completely hard or the whites are still runny and raw.

Prevention: Timing is crucial - set a timer for exactly 3-4 minutes for runny yolks with set whites. Water temperature matters: it should be at a gentle simmer (around 180-190°F), not boiling. If your eggs consistently overcook, reduce time to 3 minutes. If whites are undercooked, ensure water is hot enough and poach for the full 4 minutes. Test one egg first before poaching all of them.

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Flavor Balance Issues

Too Sweet: Not applicable for this savory dish.

Too Salty: Reduce or omit additional salt if using smoked salmon, as it's naturally salty. Rinse salmon briefly under cold water, use less salmon, or add a squeeze of lemon to balance the saltiness.

Bland: Add more lime juice and salt to the avocado mash. Use flaky sea salt on top for texture and flavor bursts. Include red pepper flakes for heat. Ensure your smoked salmon is high-quality and flavorful. Fresh cracked black pepper makes a significant difference.

Flat lay of all ingredients for avocado toast including ripe avocados, sourdough bread, smoked salmon, eggs, fresh dill, radishes, lime, and seasonings arranged on white marble

Selecting Quality Ingredients

The beauty of this recipe lies in its simplicity, which means every ingredient needs to shine. Choose ripe, creamy avocados - Hass avocados are ideal for their buttery texture and rich flavor. The bread matters tremendously: seek out artisanal sourdough with a thick, sturdy crumb and tangy flavor that complements rather than competes with the toppings. When it comes to smoked salmon, quality makes all the difference - look for wild-caught varieties that are thinly sliced and have a silky texture with a delicate smoke flavor.

For the eggs, fresher is always better when poaching. Farm-fresh eggs with bright orange yolks not only look more beautiful but also have tighter whites that hold together better during poaching. Fresh herbs are non-negotiable - dried dill simply cannot replicate the bright, aromatic quality of fresh. Finally, don't skimp on finishing touches like flaky sea salt (Maldon is excellent) and good quality olive oil. These small details elevate the dish from everyday breakfast to something truly special.

Essential Ingredient Notes

  • Avocados: Choose Hass avocados that yield slightly to gentle pressure. They should feel heavy for their size. To ripen faster, place in a paper bag with a banana. Once ripe, store in the refrigerator to extend freshness by several days.
  • Smoked Salmon: Look for cold-smoked salmon (lox-style) rather than hot-smoked. Wild-caught varieties have better flavor and texture. The salmon should be thinly sliced, glossy, and have a fresh ocean smell - never fishy. Store properly wrapped in the coldest part of your refrigerator.
  • Fresh Eggs: The fresher the egg, the better it poaches. Farm-fresh eggs are ideal, but grocery store eggs work if they're within a week of purchase. Store eggs in their carton in the refrigerator, not in the door where temperature fluctuates. Bring to room temperature 15 minutes before poaching for best results.
Close-up process shot of a poached egg being gently lowered into simmering water with a whirlpool effect, steam rising from the pot

Mastering the Poached Egg

Poaching eggs intimidates many home cooks, but it's actually quite simple once you understand the technique. The key is maintaining water at the perfect temperature - a gentle simmer where small bubbles occasionally break the surface, around 180-190°F. Adding vinegar to the water helps the egg whites coagulate faster, creating a neater shape. The whirlpool method, where you stir the water to create a vortex before adding the egg, helps wrap the whites around the yolk for a more compact, attractive result.

Timing is everything with poached eggs. For the perfect runny yolk with fully set whites, 3-4 minutes is ideal for most eggs. Using a slotted spoon, carefully transfer the cooked egg to a paper towel-lined plate to drain excess water - this prevents your toast from getting soggy. You can poach eggs up to 2 days ahead and store them in ice water in the refrigerator, then reheat by lowering into simmering water for 30 seconds before serving. This makes weekend brunch entertaining much easier.

The Perfect Whirlpool Method

To create beautifully shaped poached eggs, bring water to a gentle simmer in a medium saucepan. Add vinegar. Using a spoon, vigorously stir the water in one direction to create a whirlpool effect. While the water is still swirling, crack your egg into a small bowl and gently slide it into the center of the whirlpool. The spinning water wraps the egg whites tightly around the yolk, creating that perfect oval shape you see in restaurant brunches. Stop stirring once the egg is in the water and let it cook undisturbed.

Avocado Toast with Poached Eggs and Smoked Salmon

Prep 10 min
Cook 10 min
Serves 2 servings
Level Intermediate

📋 Ingredients

Main Ingredients

  • 1 large ripe avocado
    Should yield to gentle pressure; Hass variety preferred for creaminess
  • 1 tablespoon fresh lime juice
    Prevents browning and adds bright flavor; lemon juice works too
  • Sea salt flakes
    Maldon or fleur de sel adds texture and controlled saltiness
  • Freshly ground black pepper
    Fresh-cracked makes all the difference in flavor

Garnishes & Seasonings

  • 2 slices sourdough bread, thick-cut
    About 1-inch thick; artisanal quality for best texture and flavor
  • 4 large eggs
    Freshest possible for best poaching results; farm-fresh ideal
  • 1 tablespoon white vinegar
    Helps egg whites set faster for neater poached eggs
  • 4 ounces smoked salmon
    Cold-smoked, thinly sliced; wild-caught preferred for best flavor
  • 2 tablespoons fresh dill, chopped
    Fresh only; dried won't provide the same bright, aromatic quality
  • 4-6 radish slices, thinly sliced
    Adds crunch and peppery bite; use a mandoline for paper-thin slices
  • 1 tablespoon olive oil
    Extra virgin for brushing toast; creates moisture barrier
  • Red pepper flakes (optional)
    Add a pinch for subtle heat that complements the salmon

Instructions

  1. Prepare the Avocado Mash

    Cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a medium bowl. Add the fresh lime juice, a pinch of sea salt, and a few grinds of black pepper. Using a fork, mash the avocado until it reaches your desired consistency - slightly chunky is ideal for texture. Taste and adjust seasoning as needed. Set aside and cover with plastic wrap pressed directly on the surface to prevent browning.

  2. Toast the Bread

    Toast the sourdough slices in a toaster or under the broiler until deeply golden brown and crispy on the outside but still slightly soft in the center, about 3-4 minutes. While still warm, brush each slice lightly with olive oil to add flavor and create a moisture barrier that prevents sogginess. Keep warm.

  3. Poach the Eggs

    Fill a medium saucepan with about 4 inches of water and bring to a gentle simmer over medium heat. Add the white vinegar. Crack each egg into a separate small bowl or ramekin. Using a spoon, create a gentle whirlpool in the simmering water by stirring in one direction. Carefully slide one egg into the center of the whirlpool. Let it cook undisturbed for 3-4 minutes until the whites are completely set but the yolk remains soft and runny. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Repeat with remaining eggs. Season lightly with salt and pepper.

  4. Assemble and Serve

    Spread the mashed avocado generously and evenly over each piece of toasted sourdough, going all the way to the edges. Drape the smoked salmon elegantly over the avocado, allowing it to fold naturally. Gently place one or two poached eggs on top of each toast (depending on your preference and appetite). Garnish with fresh dill fronds, thinly sliced radishes, a generous sprinkle of flaky sea salt, freshly cracked black pepper, and red pepper flakes if desired. Serve immediately while the toast is still warm and the egg yolk is beautifully runny.

Recipe Notes & Tips

Storage

This dish is best enjoyed immediately after assembly. However, you can prepare components ahead: avocado mash keeps for 2 hours refrigerated with plastic wrap pressed on surface; poached eggs can be made 2 days ahead, stored in ice water in refrigerator, and reheated in simmering water for 30 seconds; smoked salmon keeps 3-5 days refrigerated. Toast bread fresh before serving.

Serving Suggestions

Serve with fresh fruit salad, mixed greens with lemon vinaigrette, or crispy hash browns. Pair with freshly squeezed orange juice, a cappuccino, or green tea. This makes an elegant brunch entrée for 2, or cut into smaller pieces for 4 servings as part of a larger brunch spread. Add a side of roasted cherry tomatoes for extra color and acidity.

Variations

Vegetarian: Replace salmon with sautéed mushrooms or roasted red peppers. Add everything bagel seasoning for extra flavor. Try different herbs like basil or chives. For spice lovers, add sriracha or hot sauce. Make it heartier by adding crispy bacon. Use whole grain or rye bread for different flavor profiles. Add microgreens or arugula for extra freshness and peppery bite.