Toast the Bread:
Toast the sourdough until golden and crisp. Spread cream cheese evenly over the top.
Prepare the Poached Egg:
Bring a small pot of water to a gentle simmer with a splash of vinegar. Crack the egg into a small bowl, then slowly pour it into the water. Poach for 3–4 minutes for a runny yolk. Remove with a slotted spoon and pat dry gently.
Assemble the Toast:
Layer diced avocado and smoked salmon over the cream cheese.
Add sliced red onion and capers for a salty-tangy contrast.
Top It Off:
Place the poached egg on top. Sprinkle with salt, pepper, and chopped herbs. Drizzle lightly with olive oil or lemon juice if desired.
Serve Immediately:
Enjoy while the egg is still warm and the yolk is beautifully runny!
Prep Time: 10 mins
Cooking Time: 5 mins
Total Time: 15 mins
Servings: 1
Kcal: ~420 per serving
