Smoked Salmon Avocado Toast Recipe
poached egg / tomato / spinach / queso fresco
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Ingredients
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Toast Base
Toppings
Poached Egg
Method
Prepare the Toast
- 1
Toast the Bread
Place 2 slices of whole grain bread in a toaster or on a grill and toast until golden brown and crispy.
Prepare the Toppings
- 2
- 3
Slice the Tomato
Wash and slice the medium tomato into thin rounds.
- 4
Prepare the Spinach
Rinse the fresh spinach under cold water and pat dry with a paper towel.
- 5
Crumble the Queso Fresco
Using your hands or a fork, crumble 50 grams of queso fresco into small pieces.
Poach the Eggs
- 6
Boil the Water
In a medium saucepan, fill with water and add 1 tsp of vinegar. Bring the water to a gentle simmer over medium heat.
- 7
Poach the Eggs
Crack each large egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide one egg into the water. Repeat with the second egg. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny.
- 8
Assemble the Toast
- 9
Build the Toast
On each slice of toasted bread, spread a layer of mashed avocado, followed by layers of smoked salmon, fresh spinach, and tomato slices.
- 10
Add the Poached Egg
Top each toast with a poached egg and sprinkle crumbled queso fresco over the top.
- 11
Season and Serve
Season with salt and pepper to taste. Serve immediately while the eggs are warm.