Go Back
–+ servings
Avacado and smoked salmon on toast

Smashed Avocado and smoked salmon on toast with fresh pomegranate and poached egg

a light, fresh and tasty brunch solution
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 2 mins
Total Time 15 mins
Course Brunch
Servings 2 people

Ingredients
  

  • 1 pack Scottish Smoked Salmon
  • 2 slices sourdough bread toasted
  • 1 large ripe Avocado
  • 0.5 lemon (juiced)
  • 1 red chilli de-seeded and finely sliced
  • Salt and pepper to taste
  • 2 medium eggs
  • 2 tbsp white wine vinegar
  • 0.5 pomegranate seeds
  • Few sprigs of dill

Instructions
 

  • Add the white wine vinegar to a deep pan of water and bring to a gentle simmer,
    Crack the eggs into individual bowls before gently tipping them into the simmering pan, poach for 3-4 minutes.
  • While the eggs are cooking scoop out the avocado into a small mixing bowl and add the lemon juice, chopped chilli and salt and pepper,
  • Butter the toast and place on the smashed avocado, layer the smoked salmon on top of the avocado.
  • Remove the eggs from the pan and lay them on paper towel to dry.
  • Place the eggs on top of the smoked salmon and sprinkle over the pomegranate seeds and sprigs of dill
  • Finish with a twist of fresh cracked black pepper
Tried this recipe?Let us know how it was!