Poached Eggs with Avocado & Smoked Salmon

October 28, 2014 § Leave a comment


Who says brunch is only for the weekend? If you weren’t able to enjoy a nice brunch this past weekend or you love brunch just as much as I do, you should make this delicious dish that is easy enough to be whipped up on a weekday morning!

When my family visited me in Sydney, they brought over New York bagels, cream cheese, and two pounds of smoked salmon from Sable’s for me because they know how much I love and miss these things from back home. My current flat mate, who is also from New York, and I talk about how much we miss New York pizza and bagels probably at least once a day.

I was thrilled to have heaps of smoked salmon but when I ran out of bagels (that was a sad day), I had to think about other ways I could enjoy lox. Inspired by a great smoked salmon eggs benedict I had at Clinton St. Baking Company, I decided to make Poached Eggs with Avocado & Smoked Salmon.


The smooth, creamy texture of the cream cheese and avocado pair beautifully with the saltiness of the smoked salmon while the toasted English muffin provides a necessary crunch amidst the richness of these things and the runny yolk. Food is most satisfying to me when it encompasses a variety of different textures and flavors, which is why I love this dish so much!


Poached Eggs with Avocado & Smoked Salmon

Yield: one serving


  • 2 tbsp white vinegar, for poaching
  • English muffin, split and toasted
  • Cream cheese
  • Half of an avocado
  • Salt and pepper, to taste
  • Cumin, optional
  • Two slices (1 oz.) smoked salmon
  • 2 eggs
  • Chili flakes, optional



Fill a medium pot two-thirds of the way with water and put it over medium heat. Add the white vinegar to the water.

Meanwhile, take the toasted English muffin and spread a thin layer of cream cheese on one side of each half.

Scoop out the flesh of the avocado and mash it in a bowl, leaving some larger pieces intact to provide more texture to the overall dish. Season the mashed avocado with salt, pepper, and cumin, if using, to taste.

Divide the mashed avocado between the two halves of the English muffin, placing the mashed avocado on top of the cream cheese.

Put one slice of smoked salmon on each half.

Now returning to the heating pot of water, once the water has come to a boil, lower the heat until the bubbles are less vigorous. Carefully crack the eggs directly into the water, doing your best to keep the egg from dispersing. The white vinegar added earlier will also help keep the egg intact.

Cook the eggs for 3-4 minutes, so that the whites are fully cooked but the yolk remains liquid, or cooked to preference. Carefully remove the eggs with a slotted spoon and place one on each half of the English muffin.

Sprinkle chili flakes on top, if using, and season with salt and pepper, to taste.

Serve immediately.





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