One of my favorite things to do on the weekend in LA is go out to a naughty brunch, with lots of eggs, avocado toast, coffee…and the occasional mimosa. However, on my quick trip home, it was so nice to make breakfast at home for a change. Nothing beats a home-cooked breakfast after a long sleep and a big mug of tea. My mom had some wild-caught Alaskan smoked salmon in the fridge, perfectly ripened avocados, and my favorite seeded whole-wheat loaf of bread. So, I whipped up some poached eggs with just the right amount of runny-ness to go with the tartines. The creamy yolk oozed perfectly on top of that salty smoky salmon with the lemony avocado mash, and the crunchy toast made for the perfect vehicle to devour everything at once. Mmmm Mmmm good.
- 2 slices whole wheat or gluten-free toast
- 1 egg
- smoked salmon
- avocado
- sprouts
- lemon
- salt/pepper
- Boil water and add a DASH of vinegar (this helps egg to stay together)
- crack an egg into a ladle-like spoon. Slowly lower into the boiling water.
- Reduce heat to medium, and cook egg for 3 min for runny yolk.
- Mash avocado on toast, add lemon juice, salt and pepper to taste.
- Add smoked salmon, and sprouts for garnish.
- Place poached egg on top. Puncture, and watch the yolk flow!
- Enjoy with a cup of coffee or tea!
Follow me!
Leave a Reply