Poached Egg and Smoked Salmon Toast
A luxurious yet simple open-faced toast topped with silky poached eggs, smoky salmon, and a quick homemade hollandaise. Perfect for brunch or a special breakfast.
- Total time
- 25 min
- Servings
- 2
- Calories
- 450
- Protein
- 25g
Ingredients
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Open the appInstructions
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.
Tools you’ll need
- toaster
- small saucepan
- blender
- slotted spoon
- small bowl
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