Smoked Salmon, Poached egg and Avocado on gluten free toast

Not just a breakfast
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This is one of my favourite lunches or dinners. It is normally a breakfast but I love it anytime of the day and tend to have more time at lunch or evening to cook it.

  • To prep

    5 min
  • To cook

    5 min
  • Level

  • Servings

  • Wholemeal gluten free bread or gluten free bagel
  • Smoked Salmon
  • 1 ripe medium avocado
  • 1 free range egg
  • Salt and pepper to season


    Start by bringing some water in a saucepan to a strong simmer but not boiling. The water should be about two inches deep.
    While the water comes to boil, remove the skin and stone of the avocado. Mash the avocado in a bowl and season with salt and pepper.
    Once the water is simmering, add the egg and poach until the whites are firm and yolk still runny, around 3-4 minutes.
    While the egg poaches toast the bread or bagel.
    When toasted, place the crushed avocado on top of the toast, top with salmon and then the egg. Eat while warm.

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