Poached Egg with Smoked Salmon and Smashed Avocado

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Well, my ever increasing group of food followers, just saying poached egg, smoked salmon and smashed avocado is a mouthful. But what a delicious mouthful it is! Just think about it. Slices of toasted sourdough bloomer covered in a thick layer of chunky avocado smothered in fresh lemon juice and seasoned with flakes of top quality sea salt. Good enough on its own but wait. We now add a sliver of fresh oak smoked salmon to the avocado. My mouth is watering already. But there’s more. A gently poached free range egg, cooked to perfection so the yolk is still a little runny. How good does that sound!? Yummy right!

Well, what about taking that thought and putting it into reality? Whether it be Breakfast Bliss or a Luxurious Lunch, it’ll only take 15 minutes to make…

Convinced? C’mon then. I show you how…

1. Do the preparation

Don’t worry, there’s not much to do…

First, fill a medium sized saucepan 2/3 with water and put on to boil. Add a splash of vinegar to the water. There is a scientific explanation for why you should do this but the bottom line is it makes the egg whites cook quicker and stops them from splitting too much.

Now the water is on, slice your bread ready for toasting and lay out your slivers of smoked salmon. Then crack your eggs into separate ramekins. See the picture on the right. You will poach the eggs in the ramekins. This will help the eggs keep their shape and also support not losing too much of the egg white. Don’t worry, I’ll explain more below.

Now halve the avocado and remove the stone. If you are unsure how to remove the stone then simply take a large sharp kitchen knife and lightly chop the stone such that the knife is stuck in the stone. Then twist the knife whilst holding the avocado and the stone will come out. Now put the halved avocado in a mixing bowl, squeeze half a lemon over the fruit and season with Maldons sea salt and ground black pepper.

Now simply take a fork and smash the avocado to a nice chunky consistency (see left). If you have time then why not buy a couple more avocados and try making my chunky guacamole too. It’s great with some nachos later in the day.

That’s it. Prep done!

2. Toast the bread and start the eggs

By now the water should be boiling. So start the toast before moving onto the eggs…Take the ramekins with the eggs in and one by one gently lower them into the boiling water. I use a set of tongs for this but a large spoon will also do. The key is to get the ramekin to sit on the bottom of the pan without the egg tipping out. Obviously, try and do this as quick as you can because you want the eggs to cooking evenly. Now set a timer for 4 minutes for the large eggs, 3 1/2 minutes if using medium eggs. The eggs will then be done.

3. Assemble the Breakfast Bliss

Take the toasted bread and spoon on a thick layer of the smashed avocado.

Now lay a sliver of smoked salmon over the avocado.

By now the eggs should just about be ready. Using the tongs again lift them out of the water and tip the poached egg onto some kitchen paper. Then spoon the egg on top of the salmon and season with Maldons sea salt and ground black pepper. There you go. Poached eggs, smoked salmon and smashed avocado. Stunning and so tasty!

OK, Yum Yum fans! That’s it for today. I hope you enjoy this wonderful dish, whether for breakfast or lunch. If so then why not try one of The Yum Yum Club’s other recipes. I’ve posted a selection below:

Many thanks for reading and until next time…Steve.

4. Nutritional values

5. Printable recipe

Steve Deacon

Founder & Writer

Hi, I'm Steve, founder of The Yum Yum Club. After years in the corporate rat race traveling the world, my wife Jen and I settled back in the UK to follow our true passion: great food and wine. Having worked in restaurant kitchens in my youth, I share honest home-cooked recipes, kitchen timing tips, and culinary discoveries.

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