Avocado & Smoked Salmon (gf*) (v*) (ve*) Recipe

Toast bagels

Split the sourdough bagels and toast cut sides until golden and slightly crisp (about 2–4 minutes depending on toaster). Keep warm.

Spread 2 tablespoons of cream cheese on each toasted bagel half while still warm so it softens slightly.

Halve and pit the avocado. Scoop flesh into a bowl and mash with a fork until mostly smooth but slightly chunky.

Stir in lemon juice, olive oil, kosher salt, black pepper, and chili flakes (if using). Taste and adjust seasoning; set aside.

Lightly dress spinach: toss spinach with a tiny pinch of sea salt and a drizzle (about 1/2 tsp) of olive oil if desired, just to wilt slightly.

If using onions raw, soak the thinly sliced red onion in cold water for 5 minutes then drain to mellow the bite. Pat dry.

Portion smoked salmon into two equal piles (about 60 g each) or arrange vegan alternative as desired.

Bring a medium saucepan of water (about 2–2.5 L) to a gentle simmer (small bubbles, not a rolling boil). Add the vinegar.

Create a gentle whirlpool with a spoon, then crack one egg into a small cup and gently slip it into the center of the whirlpool. Repeat with the second egg spaced slightly apart. Poach for 3–4 minutes for runny yolks or 5 minutes for slightly firmer yolks.

Use a slotted spoon to lift eggs from the water, briefly drain on kitchen paper, and season lightly with sea salt and freshly ground black pepper.

Assemble: Spread a generous layer (about 2 tbs) of avocado mash over each cream-cheese–topped bagel half. Top avocado with a small handful of dressed spinach, a few slices of red onion, and about 60 g smoked salmon arranged aesthetically.

Place one poached egg on each bagel half. Sprinkle chopped dill or chives and optional capers over the top. Finish with a squeeze of lemon and an extra crack of black pepper to taste.

Serve immediately while eggs are warm. If making vegetarian (v*) or vegan (ve*), replace smoked salmon with plant-based smoked alternative and use vegan cream cheese; for vegan, substitute poached eggs with seasoned soft tofu slices or a chickpea flour 'omelette' wedge if desired.