And quite frankly, that’s not a pretty sight.
I ended up pulling out eggs and some leftover smoked salmon and guacamole from the night before. Yup, it was Avocado Toast time! How absolutely trendy of me.
Now usually, when I fix up some Avocado Toast, I smash up some ripe avocado and add a bit of spice. But seeing how I had some delish guac at my disposal, I opted for that route.
As for the egg, I had initially wanted to fry it up—I love the crispy edges. But this gal is a sucker for an oozy-goozy poached egg that essentially makes a sauce from itself once you break into it. So wonderfully divine, so deliciously decadent.
And before I even had a chance to take a proper pic on a camera (instead of my phone), I had gobbled it all up.
Oh well, guess I’ll have to make it again to reshoot it.
Avocado Toast with Smoked Salmon and Poached Egg
½ ripe medium sized avocado
½ teaspoon lemon juice
red pepper flakes
1 slice bread, toasted
3 ounces smoked salmon
1 tablespoon white vinegar
1 large egg
chopped cilantro to garnish
In a small bowl, mash the avocado with the lemon juice, 2-3 pinches salt, 1-2 pinches black pepper and 1-2 pinches red pepper flakes. Spread the avocado mash (or guacamole if you have it) over the toasted bread and place the smoked salmon slices on top.
Fill a pot ¾ full of water and bring to a rolling boil. Pour in the vinegar and slightly lower the heat. Crack the egg into a small bowl. Take a spoon and swirl it around quickly in the pot to make a whirlpool in the water. Slowly pour the egg into the center of the whirlpool. The movement of the whirlpool will help the egg form but you can also use a spoon to help it along. After about 2-3 minutes, use a slotted spoon to remove the egg. Gently blot it dry with a paper towel and place on top of the toast.
Sprinkle the kosher salt and black pepper over the egg. Garnish with the chopped cilantro and serve immediately.