Avocado Toast With Poached Quail Eggs And Smoked Salmon

Ingredients

Kosher salt and freshly ground pepper

4 quail eggs

1 slice sourdough bread, toasted and buttered

2 slices smoked salmon

1/4 small ripe avocado, peeled, pitted, and sliced

1 to 2 lemon wedges and flaky sea salt, such as Jacobsen, for serving

Preparation

Prepare an ice-water bath. Bring a small, deep pot of water to a simmer; season lightly with salt. Cut tops off eggshells with a serrated knife, and gently pour eggs into a small bowl. While swirling simmering water with a spoon, gently pour all the eggs in at once.

Reduce heat to medium-low and cook, stirring once or twice, until whites are fully set and yolks are still soft, about 1 minute. Transfer to ice-water bath with a slotted spoon to stop cooking.

Remove eggs with slotted spoon, drain on paper towels, and cut in half. Place 4 halves on toast, cover with salmon and avocado slices, and put remaining 4 egg halves on top. Squeeze lemon over top, sprinkle with flaky salt and pepper, and serve.