Rustic Toast with Avocado, Salmon, Poached Egg, and Hollandaise

A hearty and elegant open-faced sandwich featuring toasted rustic bread topped with creamy avocado, rich hollandaise sauce, smoked salmon, and a perfectly poached egg, finished with fresh scallions and a hint of cayenne pepper.

Medium 20 min 450 cal
Steps

1. Toast the rustic bread slices until golden and crisp. 2. Peel and mash half an avocado, then spread approximately 1/4 avocado evenly on each toasted slice. 3. Spoon 2 tablespoons of hollandaise sauce over each slice atop the avocado. 4. Place one piece of smoked salmon on each prepared slice. 5. Poach the eggs: bring a pot of water to a gentle simmer, add a splash of vinegar (optional), crack eggs individually into a small cup, and gently slide into the water. Cook for 3-4 minutes until whites are set but yolks remain runny. 6. Using a slotted spoon, carefully remove the poached eggs and place one on top of each salmon-topped toast. 7. Season with salt, black pepper, and a sprinkle of cayenne pepper. 8. Garnish with chopped scallions. 9. Serve immediately and enjoy.

Ingredients

2 slices rustic country bread 1/2 ripe avocado (about 1/4 per slice) 4 tablespoons hollandaise sauce (15 ml per slice) 2 pieces smoked salmon 2 eggs Salt, to taste Black pepper, to taste 1 tablespoon chopped scallions (green onion) A pinch of cayenne pepper

You May Also Like
Mediterranean Chickpea Salad
Perfect Pumpkin Pie
Pan-Seared Mackerel with Lemon Herb Sauce
Creamy Garlic Parmesan Chicken
Honey-Kissed Cheesy Chicken Melt
Tea-Infused Chicken with Citrus Glaze
Savory Jam-Glazed Chicken Thigh
Roasted Lamb with Red Currant Sauce and Celeriac Purée
Sweet and Savory Gamba Chips with Crispy Bread Crumbs
Garlic Lemon Sautéed Squid
Mixed Green Pomelo Salad
Refreshing Pomelo Salad with Mint and Peanuts
Classic French Onion Soup
Classic Beef Bourguignon for One
Seared Tuna Steak with Avocado Salsa