If you are on the hunt for a breakfast or brunch dish that feels like a little celebration on your plate, the Avocado and Poached Egg with Smoked Salmon Plate Recipe is an absolute winner. This delightful combination brings together creamy avocado, perfectly poached eggs with runny yolks, and silky smoked salmon for an irresistibly fresh and luxurious meal. It’s quick to prepare yet packed with flavors and textures that make every bite memorable. Whether you’re feeding yourself or impressing a guest, this plate is a vibrant, nourishing way to start the day.
Ingredients You’ll Need
The beauty of the Avocado and Poached Egg with Smoked Salmon Plate Recipe lies in its simplicity. Each ingredient is carefully chosen to contribute to the balance of creaminess, tanginess, and a touch of smoky richness. The colors alone make this dish a feast for the eyes before it even hits your taste buds!
- 1 ripe avocado: For creamy texture and buttery flavor that pairs perfectly with smoky salmon.
- 2 large eggs: The stars of the show, poached just right to keep the yolks luscious and runny.
- 4 oz smoked salmon: Provides a delicate, savory richness that elevates the dish.
- 1 tbsp white vinegar: Essential for poaching eggs – it helps the whites set beautifully.
- 1 tsp lemon juice: Adds a refreshing citrus brightness that wakes up the avocado slices.
- Salt and pepper, to taste: Simple seasonings to enhance all the flavors naturally.
- Fresh dill or chives, for garnish: Offers a lovely herbal note and a pop of green color.
- 1 slice whole-grain or sourdough toast (optional): Great for added texture and a crunchy base to scoop up the delicious bites.
How to Make Avocado and Poached Egg with Smoked Salmon Plate Recipe
Step 1: Poach the Eggs
Begin by filling a saucepan with water and bringing it to a gentle simmer. Add the white vinegar, which helps the egg whites solidify quickly so they wrap around the yolk nicely. Crack each egg carefully into a small bowl first, then slide them gently into the simmering water one by one. Poach the eggs for 3 to 4 minutes until the whites are fully set but the yolks maintain their glorious runny center. Use a slotted spoon to lift each egg out, letting any excess water drain off.
Step 2: Arrange the Avocado and Smoked Salmon
While the eggs are poaching, slice your ripe avocado and lay the slices neatly on your serving plate. Arrange the smoked salmon alongside the avocado, creating an inviting display that showcases the contrasting colors and textures beautifully.
Step 3: Season and Dress
Drizzle the avocado slices with fresh lemon juice to brighten their flavor and prevent browning. Sprinkle salt and pepper to taste across both the avocado and salmon, enhancing their natural qualities and uniting everything on the plate.
Step 4: Add the Poached Eggs
Carefully place the poached eggs on top of the avocado slices, letting their silky yolks mingle with the creamy green fruit underneath. This layering is not only tasty but visually appealing—a real treat to feast your eyes on before digging in.
Step 5: Garnish and Final Touches
Finish your Avocado and Poached Egg with Smoked Salmon Plate Recipe by sprinkling fresh dill or chopped chives over the top. These herbs add a burst of fresh aroma and an extra layer of flavor that ties the dish together. If you like, add a slice of toasted whole-grain or sourdough bread on the side for a perfect crunch that complements the softness of everything else.
How to Serve Avocado and Poached Egg with Smoked Salmon Plate Recipe
Garnishes
Fresh herbs like dill or chives are ideal garnishes for this plate, providing a subtle, refreshing herbal note that cuts through the richness of the salmon and eggs. A light scattering of cracked black pepper or a dusting of paprika can also add a little visual intrigue and flavor depth.
Side Dishes
This recipe shines beautifully on its own but pairs wonderfully with light, summery side dishes. A crisp green salad with lemon vinaigrette, a small bowl of fresh berries, or even a simple fruit salad offers a contrast in flavors and textures that complements the main plate without overpowering it.
Creative Ways to Present
For a special brunch occasion, consider plating the ingredients individually on a long platter so everyone can customize their bites. Alternatively, serve on toasted rounds or rustic slices of bread, stacking the layers to create mini open-faced sandwiches that look playful and are easy to eat. Adding edible flowers can brighten the presentation and add an extra wow factor.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the smoked salmon and avocado separately from the poached eggs to maintain texture and freshness. Keep the salmon wrapped tightly and refrigerated, and store avocado slices with a little lemon juice in an airtight container to prevent browning. Poached eggs are best enjoyed fresh but can be refrigerated for up to a day.
Freezing
This dish is best enjoyed fresh, so freezing is not recommended. The texture of avocado and poached eggs deteriorates after freezing, and smoked salmon can lose some of its delicate consistency and flavor.
Reheating
If you must reheat leftover poached eggs, do so gently by placing them in warm water for a minute or two to avoid toughening the whites or cooking the yolks further. Avoid microwaving as it tends to cook eggs unevenly. Reheat smoked salmon and avocado only at room temperature for best flavor.
FAQs
Can I use other types of fish instead of smoked salmon?
Smoked salmon is traditional for this recipe because of its smoky, tender quality that pairs perfectly with creamy avocado and eggs. However, thinly sliced smoked trout or gravlax can be good alternatives that maintain a similar flavor profile.
How do I know when the poached egg is perfectly cooked?
A perfectly poached egg has firm whites that hold their shape with a delicate, runny yolk inside. Poaching for 3 to 4 minutes usually achieves this balance, but timing may vary slightly depending on the size of your eggs and the simmering water temperature.
Can I make this recipe vegan or vegetarian?
While this particular recipe revolves around eggs and smoked salmon, you can make a vegetarian version by omitting the salmon. For a vegan twist, try replacing the eggs with tofu scramble and the salmon with smoked carrot or tomato slices to mimic the smoky flavor.
Is the vinegar essential when poaching eggs?
Adding vinegar to the poaching water helps the egg whites coagulate quickly, resulting in a neater poached egg. You can use a small amount of any mild vinegar, such as white or apple cider vinegar, to achieve this effect without tasting any sharpness.
What kind of bread works best with this dish?
Whole-grain or sourdough toast are excellent choices because their hearty textures and flavors complement the creamy avocado and smooth salmon. Feel free to use any crusty bread you enjoy, preferably toasted to add a satisfying crunch.
Final Thoughts
There is something truly special about the Avocado and Poached Egg with Smoked Salmon Plate Recipe that makes it more than just a meal—it’s an experience. Easy enough for a weekday treat, yet elegant enough for weekend brunch, this dish blends fresh ingredients into a harmonious balance of flavors and textures. I can’t recommend it enough to anyone looking to enjoy a nourishing, delicious start to the day. Give it a try and watch it become a new favorite in your recipe rotation!
Print
Avocado and Poached Egg with Smoked Salmon Plate Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A simple and elegant breakfast or brunch plate featuring creamy avocado slices, perfectly poached eggs, and savory smoked salmon. This recipe combines fresh flavors and delicate textures, garnished with fresh herbs and a touch of lemon, making it a nutritious and satisfying meal ready in just 20 minutes.
Ingredients
Avocado and Garnishes
- 1 ripe avocado, sliced
- 1 tsp lemon juice
- Salt and pepper, to taste
- Fresh dill or chives, for garnish
Eggs
- 2 large eggs
- 1 tbsp white vinegar (for poaching eggs)
Other
- 4 oz smoked salmon
- 1 slice of whole-grain or sourdough toast (optional)
Instructions
- Poach the Eggs: Fill a saucepan with water and bring it to a gentle simmer. Add the white vinegar to help the eggs coagulate better during poaching.
- Slide Eggs into Water: Crack each egg into a small bowl to avoid breaking the yolk and gently slide the eggs into the simmering water one at a time.
- Cook the Eggs: Poach the eggs for 3 to 4 minutes, until the egg whites are fully set but the yolks remain runny to achieve that perfect texture.
- Remove and Drain: Use a slotted spoon to carefully lift the eggs out of the water and let excess water drain off on a paper towel to keep the plate from getting watery.
- Arrange Avocado and Salmon: On a serving plate, lay out the sliced avocado and smoked salmon to form the base of the dish.
- Season Avocado: Drizzle the lemon juice over the avocado slices and season with salt and pepper to enhance the natural flavors.
- Top with Poached Eggs: Place the poached eggs gently atop the avocado slices for a beautiful presentation.
- Garnish: Sprinkle fresh dill or chopped chives over the eggs and salmon for an aromatic finish.
- Serve: Optionally, toast a slice of whole-grain or sourdough bread and serve it alongside to complete the plate.
Notes
- Use very fresh eggs for best poaching results to ensure the whites hold together properly.
- Adjust poaching time slightly if you prefer firmer or softer yolks.
- Serve immediately to enjoy the poached eggs at their best.
- If preferred, substitute fresh herbs according to taste, such as parsley or basil.
- Whole-grain or sourdough toast adds a nice crunch and extra fiber but can be omitted for a lower-carb meal.
