Smoked Salmon Avocado Toast with Fried Egg
Open-faced sourdough toast layered with whipped avocado, smoked salmon, cucumber, radish, and a runny fried egg. Dressed with a Dijon-dill vinaigrette and pickled radish, this protein-rich brunch showcases bright, fresh flavors with creamy and smoky elements.
Ingredients
Instructions
- 1
Toast the sourdough slices in a pan with butter until golden.
- 2
Cut avocados in half, remove the pit, and scoop flesh into a blender or food processor.
- 3
Add lemon juice, salt, and cayenne pepper to the avocado and blend until smooth.
- 4
Slice radishes thinly and marinate in a mixture of mirin and sushi vinegar.
- 5
Cut cucumber into thin matchsticks.
- 6
Whisk together honey, mustard, fresh dill, white wine vinegar, neutral oil, and lemon juice in a bowl. Season with salt and pepper.
- 7
Fry an egg sunny-side up, keeping the yolk runny.
- 8
Spread a layer of avocado puree on each toast.
- 9
Top with lettuce leaves, then smoked salmon.
- 10
Arrange cucumber matchsticks and marinated radish slices over the salmon.
- 11
Drizzle dressing over the toast.
- 12
Crown with the fried egg and season with salt and pepper.
Tips
To keep the toast centered on the plate when plating, spread a small dollop of avocado puree on the plate first before setting the toast on top.
Toast the bread in a pan with butter instead of a toaster for extra richness and flavor.
Add lemon juice to the avocado puree immediately to prevent browning.
Good to Know
Avocado puree (without lemon juice added) keeps refrigerated up to 2 days in an airtight container. Dressing stores up to 5 days. Toast bread fresh before serving.
Prepare dressing and marinated radish up to 4 hours ahead. Blend avocado up to 2 hours before serving with lemon juice. Toast bread and fry egg just before assembly.
Plate immediately after assembly while toast is warm and egg yolk is still runny.
Common Mistakes
Do not skip lemon juice on avocado puree to prevent discoloration.
Do not over-blend the avocado to avoid a grainy texture.
Do not cook the egg longer than needed to avoid a set yolk.
Do not assemble the toast too far in advance or the bread will become soggy.