Pan-Seared Smoked Salmon with Avocado and Poached Eggs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A balanced brunch dish combining smoky salmon, creamy avocado, and perfectly poached eggs over toasted sourdough bread. This mediterranean-inspired brunch 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.

Prep: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Seared Smoked Salmon with Avocado and Poached Eggs take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Pan-Seared Smoked Salmon with Avocado and Poached Eggs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Pan-Seared Smoked Salmon with Avocado and Poached Eggs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Smoked Salmon with Avocado and Poached Eggs for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Smoked Salmon with Avocado and Poached Eggs?

Mediterranean brunch like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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