Chilean Brunch Delight: Paleo Creamy Avocado Toast with Smoked Salmon and Poached Eggs

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large eggs 12 slices of gluten
• free bread, toasted 2 ripe avocados, mashed 8 oz smoked salmon 4 tbsp freshly squeezed lemon juice 2 cups chopped fresh parsley 1 cup olive oil 1/2 tsp red pepper flakes Salt and black pepper to taste 1/2 cup cherry tomatoes, halved

Instructions

1. a. Prepare the chimichurri sauce: In a blender or food processor, combine parsley, olive oil, lemon juice, red pepper flakes, salt, and pepper. Blend until smooth, then taste and adjust seasonings as needed. Set aside. b. Poach the eggs: Fill a wide, shallow pan with water and add 2 tablespoons of white vinegar. Bring to a gentle simmer over medium heat. Crack each egg into a small bowl, then carefully slide into the simmering water. Cook for 3 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels. c. Assemble the dish: Spread mashed avocado onto each toast slice, then top with smoked salmon, poached eggs, cherry tomatoes, and a generous drizzle of chimichurri sauce. Serve immediately.

Chef’s Insight

To achieve the perfect poached egg, use fresh eggs and a gentle simmer for best results.

Notes

For an extra touch, garnish with freshly chopped chives or microgreens.