Easy avocado toast at home with wild smoked salmon, arugula, and a perfectly poached egg, with just a pinch of red pepper flakes.
2 large slices fresh sourdough bread
2 oz WILD smoked salmon
½ avocado, sliced
olive oil for drizzling
red pepper flakes, optional
micro greens for garnish, optional
Spray a small 8-in skillet with cooking spray, or rub with oil. Add ½ cup water. Heat over medium-high heat, and watch for the water to start bubbling (not boiling). While waiting for the water to heat, start your toast.
Crack the eggs one at a time into the water. Turn the heat to low, and cover. Cook eggs for 3-4 minutes, or until desired doneness.
While the eggs are cooking, begin assembling your avocado toast. Start with a layer of avocado, then a layer of arugula, followed by the smoked salmon. Carefully remove the eggs from the fry pan without breaking the yolks, and drain any excess water. Slide the eggs on top of the salmon. Drizzle with olive oil, and top with a sprinkle of red pepper flakes and micro greens, if desired.