Spiced Avocado Toast with Cured Salmon and Poached Egg
An elegant brunch showcase combining cured salmon, poached eggs infused with paprika and garlic, creamy avocado mash, peppery arugula salsa verde, and everything spice on toasted sourdough. The citrus-cured salmon requires overnight preparation, making this ideal for entertaining when you want components ready ahead. Each element adds distinct texture and flavor: briny capers, aromatic herbs, nutty sesame, and soft-cooked eggs with vinegar notes. Serve for weekend brunch or light dinner.
Ingredients
- 4 oz kosher salt
- 2 oz granulated sugar
- 1 tbsp pure lemon extract
- 1 tbsp pure lime extract
- 1 ½ lb boneless skinless salmon fillet
- ½ cup distilled white vinegar
- 2 tsp paprika
- 1 tsp garlic powder
- 4 large eggs
- sea salt, from grinder
- 2 cup arugula
- ¼ cup extra-virgin olive oil
- 1 tbsp capers
- 2 tsp oregano leaves, dried
- 1 tsp thyme leaves, dried
- 2 tsp red wine vinegar
- black pepper, ground
- 2 tbsp olive oil
- 4 slice whole-wheat sourdough bread, from boulewhole grain bread or multigrain loaf1:1vegetarian
neutral swap
- 2 medium avocados, ripe
- 2 tsp lime juice
- ¾ tsp kosher salt
- 1 tbsp fresh herbs, chopped, chervil/chives/cilantro/parsleyfresh dill or tarragon1:1vegetarian
maintains brightness
- 2 tbsp poppy seednigella seed1:1vegetarian
nuttier flavor
- 2 tbsp sesame seed, toastedsunflower seed or pumpkin seed1:1vegetarianallergen-free
changes texture slightly
- 1 tbsp onion, minced, toasted
- 2 tsp garlic, minced, toasted
- 1 tsp coarse sea salt, from grinder
- ¼ cup olive oil
- ⅛ tsp pure lemon extract
- ⅛ tsp pure lime extract
Instructions
- 1
Mix salt, sugar, lemon extract, and lime extract in a bowl.
- 2
Lay plastic wrap on work surface, mound half the cure mixture in center, press into rectangle slightly larger than salmon fillet.
- 3
Place salmon on mixture, cover with remaining cure, wrap tightly, and refrigerate 8 hours or overnight.
- 4
Remove cured salmon, rinse quickly under cold water, pat dry, and refrigerate until ready to serve.
- 5
Combine vinegar, paprika, and garlic powder in shallow dish and whisk until dissolved.
- 6
Crack eggs into the vinegar mixture and let stand 5 minutes.
- 7
Fill wide pot with water approximately 3 inches deep, bring to simmer, and season with salt.
- 8
Lift eggs from vinegar mixture with slotted spoon and place into simmering water.
- 9
Cook eggs until just firm, about 3 to 4 minutes, then lift out with slotted spoon and blot with paper towels.
- 10
Combine arugula, extra-virgin olive oil, capers, oregano, red wine vinegar, garlic, and thyme in food processor and pulse to chop well without pureeing.
- 11
Season arugula mixture to taste with salt and pepper.
- 12
Drizzle olive oil over both sides of bread slices and toast or grill until lightly browned but still tender in center.
- 13
Cut avocados in half, remove pits, scoop flesh into mixing bowl, add lime juice, salt, and olive oil.
- 14
Mash avocado with fork until well mixed but not smooth, then fold in chopped fresh herbs.
- 15
Stir together poppy seeds, toasted sesame seeds, toasted minced onion, toasted minced garlic, and coarse sea salt in small bowl.
- 16
Stir together olive oil and lemon and lime extracts in small bowl.
- 17
Slice cured salmon approximately 1/4-inch thick, lightly brush with oil mixture, and pound gently with knife side to thin.
- 18
Divide avocado mixture equally among toast slices and spread into even layer.
- 19
Sprinkle each with everything spice mixture.
- 20
Top half of toast with sliced salmon and other half with spice-poached eggs and arugula salsa verde.
- 21
Cut each slice in half and serve immediately.
Tips
Cure salmon overnight or up to 24 hours ahead; rinse, pat dry, and store covered in refrigerator until serving time.
Poached eggs can be chilled in ice water and reheated in simmering water for 10 seconds before serving, allowing flexibility for timing.
Slice cured salmon thin and pound gently to create tender pieces that distribute evenly across toast.
Good to Know
Cured salmon keeps wrapped in refrigerator up to 1 week. Arugula salsa verde best used within 1 day. Components should be assembled within 2 hours of serving.
Cure salmon overnight. Prepare arugula salsa verde and everything spice mix up to 4 hours ahead. Toast bread up to 2 hours ahead. Poach eggs up to 30 minutes ahead and hold in ice water.
Serve immediately after assembly for best texture. Plate on warmed serving dishes. Accompany with lemon wedges and additional sea salt for finishing.
Common Mistakes
Undersalt the cure to avoid bland salmon.
Skip rinsing cured salmon thoroughly to avoid overly salty result.
Overcook poached eggs to avoid rubbery whites.
Overprocess arugula salsa verde to avoid pasty texture instead of chunky consistency.
Use soft avocados that mash to avoid gummy mash rather than creamy texture.
Substitutions
neutral swap
maintains brightness
changes texture slightly
nuttier flavor
FAQ
Can I prepare the salmon cure mixture ahead?
Yes, mix the cure ingredients up to 2 days ahead and store in airtight container. Prepare the salmon cure combination itself the day you plan to cure the fillet.
What if my poached eggs break when transferring?
Use a slotted spoon and move slowly. If broken, save for salads or other uses. Pre-soaking eggs in the vinegar mixture helps set whites slightly before poaching.
How long can I keep leftover cured salmon?
Wrapped tightly in plastic wrap or airtight container, cured salmon keeps up to 1 week refrigerated. Not suitable for freezing due to salt cure affecting texture when thawed.