Avocado Smoked Salmon Open Toast

Steps

How to make it

Prep 18 min · Cook 14 min

1. Slice 2 baguette rolls crosswise; butter the cut sides and bake at 180°C / 350°F 5–7 minutes until golden and lightly crisp; cut 1/2 lemon into wedges and set aside.
2. Halve and pit 1 avocado, slice thinly; rest 120 g smoked salmon from the fridge until lightly softened, keeping slices intact.
3. Bring a saucepan of water to a boil with 1 tbsp vinegar; reduce to low, stir a whirlpool with a spoon, crack in 2 eggs, and poach about 3 minutes until whites set and yolks runny; drain well.
4. On toasted baguette, layer avocado and smoked salmon, top with 2 poached eggs, and dot with capers to taste.
5. Drizzle 1 tbsp olive oil, sprinkle 1/3 tsp sea salt and 1/4 tsp cracked black pepper, serve with lemon wedges to squeeze, and enjoy hot.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins