Gluten-Free New Zealand Brunch Delight: Smoked Salmon Avocado Toast with Poached Eggs and Fresh Herbs
A flavorful new zealand brunch perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
None
Ingredients
- 8 slices of gluten
- free bread, toasted
- 16 slices smoked salmon
- 4 ripe avocados, mashed
- 8 large eggs
- 2 tbsp white vinegar
- Fresh dill and parsley, chopped
- 1 lemon, zested and juiced
- 4 tbsp butter, softened
- Salt and pepper, to taste
Instructions
- Begin by preparing the poached eggs: Fill a large saucepan with water and bring it to a simmer. Add white vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3 4 minutes until the whites are set and yolks are still runny. Remove with a slotted spoon and place on a paper towel lined plate to drain.
- Mash avocados in a bowl with lemon zest, juice, salt, and pepper. Spread mashed avocado onto each toast slice.
- Assemble the brunch by placing two slices of smoked salmon on top of the avocado toast, followed by one poached egg. Sprinkle with fresh dill and parsley.
- Serve immediately with a side of lemon wedges for added zest.
Chef’s Insight
Using fresh, high-quality ingredients is essential to achieve a mouthwatering result.
Notes
Be gentle when handling the poached eggs to avoid breaking the yolks.