Toast the Bread:
Toast the sourdough until golden and crisp, ensuring both edges and centre firm up enough to support the toppings. A warm, crunchy surface helps the cream cheese spread smoothly without soaking in. Once toasted, spread the cream cheese evenly over the top, covering the surface so the avocado and salmon have a creamy base to adhere to.
Prepare the Poached Egg:
Bring a small pot of water to a gentle simmer and add a splash of vinegar to help the egg whites set neatly. Crack the egg into a small bowl for easier control, then slide it slowly into the water. Poach for 3–4 minutes for a runny yolk, adjusting slightly if you prefer it firmer. Use a slotted spoon to lift it out, allowing excess water to drain before patting the bottom gently dry with a paper towel to prevent sogginess.
Assemble the Toast:
Layer the diced or sliced avocado over the cream cheese, keeping the pieces close together so they form a stable layer. Add the smoked salmon next, draping it gently so it stays soft and silky. Scatter a few thin slices of red onion and the optional capers for a bright, salty-tangy accent that complements the richness of the toppings.
Top It Off:
Carefully place the poached egg on top of the assembled toast. Season with salt and freshly ground black pepper, then finish with chopped chives or dill for a burst of freshness. Add a light drizzle of olive oil or a squeeze of lemon juice if desired to enhance brightness and bring all the flavours together.
Serve Immediately:
Enjoy the toast while the egg is still warm and the yolk remains beautifully runny. Serving it right away preserves the contrast between the crisp bread and the soft toppings.
