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Thick-cut sourdough toast topped with chunky avocado and ribbons of pink smoked salmon. (Smoked Salmon Avocado Toast)

Smoked Salmon Avocado Toast with Jammy Eggs and Capers

A gourmet Smoked Salmon Avocado Toast featuring thick sourdough, chunky mashed avocado, and 7-minute jammy eggs. Garnished with capers, red onion, and fresh dill for the ultimate high-protein, Pinterest-worthy breakfast or brunch.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 2 slices
Course: Breakfast, Lunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 slices Thick-cut sourdough bread Artisanal quality preferred
  • 1 (200g) Large ripe avocado Pitted and peeled
  • 1 tsp (5ml) Fresh lemon juice To prevent browning
  • 4 oz (113g) Smoked salmon ribbons Cold-smoked or lox
  • 2 large Eggs Soft-boiled for jammy yolk
  • 1 tbsp Capers Drained
  • 1/8 cup Red onion Thinly slivered
  • 2 sprigs Fresh dill Plucked
  • 1/2 tsp Red chili flakes Adjust to taste
  • to taste Cracked black pepper and sea salt

Equipment

  • 1 Small Pot For boiling eggs
  • 1 Toaster or Broiler For sourdough

Method
 

Prepare the Components
  1. Bring water to a boil, lower eggs carefully, and cook for 7 minutes. Transfer immediately to an ice bath for 5 minutes, then peel and slice.
  2. In a bowl, coarsely mash the avocado with lemon juice, salt, and pepper, keeping a chunky texture.
Assembly
  1. Toast the sourdough until golden. Spread a thick layer of avocado mash on each slice.
  2. Drape smoked salmon ribbons over the avocado. Top with the jammy egg halves.
  3. Garnish with red onion, capers, fresh dill, chili flakes, and extra black pepper.

Notes

For the best flavor, use high-quality sea salt like Maldon.
Ensure the bread is toasted enough to handle the moisture of the avocado without getting soft.