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.
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.