This salmon avocado tartine topped with a poached egg is my new favorite lunch. It’s salty, creamy, briny, gooey, crunchy, and spicy, which begs the question: What more could you possibly want?
17 May 2022
Smoked Salmon and Avocado Tartine with Poached Egg
![salmon avocado toast with poached egg, radishes and capers on white scalloped plate and white tablecloth](https://chrissycarter.com/wp-content/uploads/2022/05/225-e1652794273231-2048x1463.jpg)
Toast two slices of rye bread. Slather it with cream cheese. Layer on some sliced avocado, smoked salmon and radishes. Add capers, then sprinkle with dill. Top with a poached egg, sea salt, and freshly cracked pepper.
The only cookery involved in this recipe is poaching the eggs. Don’t panic! Here are some tips.
1 – Add a tablespoon of white vinegar to the water.
2 – Bring water to a boil AND THEN TURN IT DOWN. You don’t need a raging jacuzzi, just a little light rumbling in the pot.
3 – Crack your eggs into a small cup first so you can easily slide them into the water.
4 – Stir the water then slide the eggs into the middle of the pot.
5 – It takes practice to know when they’re done. Depending on your heat, between 3-5 minutes. The whites should be firm and the yolks still orange.
6 – Remove the eggs from the water with a large slotted spoon. I keep a plate near the stove covered in a paper towel and then just transfer the eggs to rest and dry.
That’s it, friends. Bring a fork because there’s way too much going on here. Enjoy!!!
![Chrissy](https://chrissycarter.com/wp-content/themes/chrissycarter/images/chrissy.png)