Premium Toast Add Recipe

prepare bread

Preheat a grill pan or skillet over medium-high heat. Brush both sides of the bread slices lightly with olive oil (about 1 tbs total) and spread the softened butter on one side. Place slices in the hot pan and toast 2–3 minutes per side, pressing lightly, until golden and crisp with charred marks. Remove and sprinkle with 1/4 tsp coarse sea salt. Set aside to cool slightly.

make avocado cream

Cut the avocado in half, remove pit, and scoop flesh into a bowl. Mash with a fork until slightly chunky. Stir in 2 tbs softened cream cheese, 1/2 tbs lemon juice, 1/4 tsp black pepper and 1/8 tsp smoked sea salt. Taste and adjust seasoning. The mixture should be creamy but spreadable.

Spread about half of the avocado cream evenly over each toasted bread slice, leaving a small border at the edge so toppings don’t slide off.

prepare eggs

For soft-poached eggs: bring a medium saucepan of water to a gentle simmer, add 1 tsp vinegar (optional). Crack each egg into a small bowl then gently slide into simmering water. Poach 3–3.5 minutes for a runny yolk or 4–4.5 minutes for slightly firmer. Remove with a slotted spoon and drain on paper towel. For a medium boiled alternative: cook eggs 7 minutes in boiling water, then transfer to ice bath and peel.

assemble toast

On each avocado-covered slice, arrange 30 g smoked salmon (or desired amount) in gentle folds. Top salmon with a small handful (~2 tbs) of baby arugula. Place one soft-poached or peeled medium egg on each toast.

Scatter 1/2 tsp capers across both toasts, sprinkle microgreens or chopped chives, the 1/2 tsp lemon zest and finish with 1/2 tsp extra virgin olive oil and freshly ground black pepper (about 1/8 tsp). If using, add a light pinch of chili flakes and a tiny drizzle of honey or extra olive oil for contrast.

Serve immediately while the toast is warm and the egg yolk still runny. Optionally, provide lemon wedges for extra brightness. Enjoy as a premium open-faced toast for breakfast or brunch.