Smoked Salmon and Avocado Open Faced Sandwich
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This open faced sandwich, inspired by Eggs Benedict, combines avocado and smoked salmon, topped with sweet bell peppers. A squeeze of lemon juice and a little bit of chili flakes bring everything into balance.
Time
15 mins
Yield
2 servings
Ingredients
- 123Dough Bakery sourdough bread, sliced (American Ancient Grain or Canadian Ancient Recommended)
- Smoked salmon
- 1 avocado, sliced
- 1/4 orange bell peppers, chopped
- 2 slices of lemon
- Extra virgin olive oil
- A pinch of thyme
- A pinch of chili flakes
- A pinch of salt
- A pinch of black peppers
Ingredients for Poached Eggs
- 2 eggs
- 1 liter of water
- 3 tablespoons of white vinegar
- 1 tablespoon of sea salt
Instructions
- Marinate the smoked salmon in olive oil for 5~10 minutes
- Put water, vinegar and salt into a pot and bring it to a boil.
- Once the water boils, crack each egg into the water and stir the water in one direction for 2~3 minutes, then take it out using a strainer.
- Slice the avocado.
- Toast the bread, and top it with the avocado.
- Put the smoked salmon on top
- Gently place the poached eggs.
- Garnish with a pinch of thyme, chili flakes and chopped bell peppers.
- Squeeze lemon juice and sprinkle salt and pepper at the end.
