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

Name: Rustic Toast with Avocado, Salmon, Poached Egg, and Hollandaise
Total time: 20 min
Yield: 1 serving
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

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20 minTotal time

MediumDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

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

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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.

Steps

Toast the rustic bread slices until golden and crisp.
Peel and mash half an avocado, then spread approximately 1/4 avocado evenly on each toasted slice.
Spoon 2 tablespoons of hollandaise sauce over each slice atop the avocado.
Place one piece of smoked salmon on each prepared slice.
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.
Using a slotted spoon, carefully remove the poached eggs and place one on top of each salmon-topped toast.
Season with salt, black pepper, and a sprinkle of cayenne pepper.
Garnish with chopped scallions.
Serve immediately and enjoy.