Poached Egg and Smoked Salmon Toast

Step 1

Toast the 2 bread slices until golden and crisp, about 3-4 minutes. Set aside.

Step 2

Bring a pot of water to a gentle simmer, add 1 tbsp vinegar (optional), and swirl to create a vortex. Crack 1 egg into a small bowl, then slide it into the water. Poach for 3 minutes until whites are set but yolk is runny. Remove with a slotted spoon and repeat with the second egg.

Step 3

Melt 4 tbsp butter in a small saucepan over low heat until foamy. In a blender, combine 2 egg yolks, 1 tbsp lemon juice, and a pinch of salt. With blender running, slowly drizzle in the hot butter until thick and creamy, about 1 minute.

Step 4

Spread the hollandaise over the toasted bread. Top with the smoked salmon slices, dividing evenly.

Step 5

Place a poached egg on each toast. Season with salt and pepper, then garnish with halved cherry tomatoes, microgreens, and a sprinkle of black sesame seeds if desired. Serve immediately.

Step 6

Optional: For extra flavor, add a pinch of cayenne or paprika to the hollandaise.