If you’re looking for a vibrant, flavorful dish that feels both indulgent and nourishing, this Avocado and Poached Egg with Smoked Salmon Plate Recipe is an absolute showstopper. It pairs creamy avocado, perfectly poached eggs with runny yolks, and silky smoked salmon on a bed of fresh greens. Every bite is a delightful balance of textures and tastes that feels fresh and elegant but comes together in just minutes. Whether you’re serving it for a relaxed weekend brunch or a fancy breakfast treat, this recipe is sure to become one of your favorites.
Ingredients You’ll Need
This Avocado and Poached Egg with Smoked Salmon Plate Recipe relies on a handful of simple, wholesome ingredients that each shine on their own and together create a harmonious dish. Each component brings its unique touch — creamy, tangy, savory, and fresh — making this plate irresistible.
- 2 large eggs: Use the freshest eggs you can find; they poach better and yield beautiful runny yolks.
- 1 tablespoon white vinegar: Helps the eggs keep their shape beautifully during poaching.
- 1 ripe avocado: Creamy and buttery, it adds richness and pairs perfectly with the smoky salmon.
- 4 oz smoked salmon: The star protein of the dish, lending a salty, smoky flavor that elevates every bite.
- 1 cup baby arugula or mixed greens: Adds a peppery bite and fresh crispness to balance richer ingredients.
- 1 tablespoon olive oil: For light, fruity dressing to enhance the greens.
- 1 teaspoon lemon juice: Brightens the dish with a touch of acidity and freshness.
- Salt and black pepper to taste: Essential for seasoning and bringing out all the flavors.
- Red pepper flakes (optional): A pinch for gentle heat to liven things up.
- Fresh dill or chives for garnish (optional): Herbaceous notes that add a lovely finishing touch and color contrast.
How to Make Avocado and Poached Egg with Smoked Salmon Plate Recipe
Step 1: Poach the Eggs to Perfection
Start by filling a medium saucepan with about 3 inches of water and bring it to a gentle simmer. Add the tablespoon of white vinegar—it’s the secret ingredient that helps the egg whites coagulate nicely. Crack each egg into a small bowl to avoid shells or breaking the yolks. Create a gentle whirlpool in the water with a spoon, then carefully slip in the eggs one at a time. Let them poach for 3–4 minutes if you prefer runny yolks or a bit longer if you want them firmer. Use a slotted spoon to gently lift the eggs out and drain them on paper towels to remove excess water.
Step 2: Prepare the Greens Salad
While the eggs are poaching, toss the baby arugula or mixed greens in a small bowl with olive oil, fresh lemon juice, salt, and black pepper. This simple dressing wakes up the greens and adds just the right touch of acidity to balance the richness of the avocado and salmon.
Step 3: Assemble Your Plate
On two serving plates, start by dividing the dressed greens evenly. Then add half an avocado—sliced for beautiful presentation—onto each pile of greens. Layer on generous slices of smoked salmon that will melt in your mouth and top each plate with a perfectly poached egg. Finally, season with a pinch of salt, freshly crack black pepper, and red pepper flakes if you like a little kick. Garnish with fresh dill or chives for that extra pop of color and aroma. Serve immediately and get ready to enjoy a meal that looks as stunning as it tastes.
How to Serve Avocado and Poached Egg with Smoked Salmon Plate Recipe
Garnishes
Adding fresh herbs like dill or chives really elevates this dish. They add brightness and a slight fragrant touch that complements smoky salmon beautifully. If you want to step it up, a few capers or pickled red onions can add tangy notes, creating even more layers of flavor.
Side Dishes
This plate shines on its own but pairing it with crusty sourdough or rye bread toasted to perfection makes it feel heartier and adds a satisfying crunch. For a lighter accompaniment, consider a small fresh fruit salad or a citrusy quinoa salad that adds a burst of freshness without weighing the meal down.
Creative Ways to Present
For a pretty presentation, arrange avocado slices fanned out instead of in a mound. Use an offset spatula to plate the salmon loosely curled rather than laid flat, and place the egg gently on top of everything. You could even drizzle a bit of extra virgin olive oil or a light hollandaise for an upscale touch. Serving this colorful dish on a white or wooden platter makes the colors pop beautifully.
Make Ahead and Storage
Storing Leftovers
If you have leftover components, store the avocado slices and smoked salmon in airtight containers separately in the fridge to keep them fresh. The poached eggs are best eaten immediately but can be kept refrigerated for up to one day if needed. Keep the greens and dressing separate to avoid sogginess.
Freezing
This Avocado and Poached Egg with Smoked Salmon Plate Recipe is best enjoyed fresh, so freezing is not recommended. Avocado changes texture when frozen, and poached eggs do not reheat well after freezing, so for the best quality, prepare fresh when you’re ready to eat.
Reheating
Reheat smoked salmon gently at room temperature or with a quick warm-up in a pan to avoid drying out. Poached eggs are delicate and not ideal for reheating, but if you must, use a warm water bath to gently bring them back to temperature without cooking further. Fresh avocado and greens should be eaten chilled or at room temperature for optimal flavor and texture.
FAQs
What if I don’t have baby arugula? Can I use other greens?
Absolutely! Mixed greens, spinach, or even watercress work wonderfully. They all add fresh, leafy texture and will pair well with the other ingredients.
Can I make this recipe vegan or dairy-free?
While this dish is pescatarian, you can substitute smoked salmon with smoked carrots or marinated tofu to create a similar flavor, and replace eggs with plant-based alternatives for a vegan twist. The salad and avocado are naturally dairy-free.
How do I tell when the poached eggs are done?
The white should be fully set and hold its shape, while the yolk remains soft and slightly runny. A 3–4 minute poach usually achieves this perfect texture.
Is it okay to skip the vinegar in poaching water?
Vinegar helps eggs keep their shape during poaching, especially if the eggs are not very fresh. You can skip it but expect a slightly looser egg white. It’s a helpful tip for beginners!
What can I add to make this recipe more filling or protein-packed?
Serve the plate with a side of toasted sourdough bread or add legumes like chickpeas tossed in the salad. You might also sprinkle seeds like pumpkin or sunflower for extra texture and protein boost.
Final Thoughts
I truly can’t recommend this Avocado and Poached Egg with Smoked Salmon Plate Recipe enough if you want a dish that feels special without being complicated. It’s beautiful, nourishing, and comes together in a flash, perfect for sharing with loved ones or treating yourself any day. Give it a try and watch how it quickly becomes a staple in your breakfast or brunch routine!
Print
Avocado and Poached Egg with Smoked Salmon Plate Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast, Brunch
- Method: Poaching
- Cuisine: American
- Diet: Gluten Free
Description
A delicious and nutritious breakfast plate featuring creamy avocado, perfectly poached eggs, and smoky salmon, served over fresh arugula dressed with lemon and olive oil. This light yet satisfying dish is perfect for a healthy brunch or breakfast.
Ingredients
Poached Eggs
- 2 large eggs
- 1 tablespoon white vinegar (for poaching)
Main Plate
- 1 ripe avocado (halved, pitted, and sliced)
- 4 oz smoked salmon
- 1 cup baby arugula or mixed greens
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- Red pepper flakes (optional)
- Fresh dill or chives for garnish (optional)
Instructions
- Prepare the Poaching Water. Fill a medium saucepan with 3 inches of water and bring it to a gentle simmer over medium heat. Add 1 tablespoon of white vinegar to help the eggs coagulate while poaching.
- Poach the Eggs. Crack each egg into a small bowl for easy transfer. Using a spoon, swirl the simmering water to create a gentle whirlpool. Gently slip each egg, one at a time, into the water. Poach for 3 to 4 minutes for runny yolks or cook longer if firmer yolks are desired. Remove the eggs carefully using a slotted spoon and let them drain on paper towels.
- Prepare the Greens. In a small bowl, toss the baby arugula or mixed greens with 1 tablespoon olive oil, 1 teaspoon lemon juice, salt, and black pepper to taste. This light dressing complements the richness of the egg and salmon perfectly.
- Assemble the Plate. Divide the dressed greens evenly between two plates. Layer each plate with half an avocado sliced, followed by slices of smoked salmon, then top with one perfectly poached egg. Season each plate with additional salt, black pepper, and red pepper flakes if desired.
- Garnish and Serve. Garnish the plates with fresh dill or chives for added flavor and visual appeal. Serve immediately for the best taste and texture.
Notes
- Serve with toasted sourdough or rye bread for a heartier meal.
- Add capers or pickled red onions for extra flavor.
