Pan-Seared Smoked Salmon with Avocado and Poached Eggs

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A balanced brunch dish combining smoky salmon, creamy avocado, and perfectly poached eggs over toasted sourdough bread. This Mediterranean-inspired brunch recipe, ready in about 20 minutes, combines smoked salmon, ripe avocado, large eggs into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 420 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 120 g smoked salmon
• 1 whole ripe avocado
• 2 large eggs
• 2 sourdough bread slices
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp (for poaching eggs) white vinegar
• 1 tsp, chopped fresh dill

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Instructions

1. Step 1: Fill a medium saucepan with 4 cups water and bring to a gentle simmer over medium heat. Add 1 tbsp white vinegar to the simmering water.
2. Step 2: Crack 2 large eggs separately into small bowls. Swirl the water gently with a spoon, then carefully slide each egg into the simmering water. Poach the eggs for 3-4 minutes until whites are set but yolks remain runny. Use a slotted spoon to remove and drain on paper towels.
3. Step 3: While eggs poach, heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Add 120 g smoked salmon slices and sear for 1-2 minutes per side until edges are slightly crisp and salmon is warmed through.
4. Step 4: Toast 2 slices of sourdough bread until golden and crispy.
5. Step 5: Peel and pit 1 ripe avocado. Mash the avocado in a bowl with 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until smooth but slightly chunky.
6. Step 6: Spread the mashed avocado evenly over the toasted sourdough slices. Top each toast with the warmed smoked salmon slices.
7. Step 7: Place one poached egg on top of each salmon-covered toast. Sprinkle 1 tsp chopped fresh dill over the eggs for a fresh herbal note.
8. Step 8: Serve immediately, seasoning with additional black pepper if desired.