Rustic Toast with Avocado, Salmon, Poached Egg, and Hollandaise

A hearty and elegant open-faced sandwich featuring toasted rustic bread topped with creamy avocado, rich hollandaise sauce, smoked salmon, and a perfectly poached egg, finished with fresh scallions and a hint of cayenne pepper.

Steps

1. Toast the rustic bread slices until golden and crisp. 2. Peel and mash half an avocado, then spread approximately 1/4 avocado evenly on each toasted slice. 3. Spoon 2 tablespoons of hollandaise sauce over each slice atop the avocado. 4. Place one piece of smoked salmon on each prepared slice. 5. Poach the eggs: bring a pot of water to a gentle simmer, add a splash of vinegar (optional), crack eggs individually into a small cup, and gently slide into the water. Cook for 3-4 minutes until whites are set but yolks remain runny. 6. Using a slotted spoon, carefully remove the poached eggs and place one on top of each salmon-topped toast. 7. Season with salt, black pepper, and a sprinkle of cayenne pepper. 8. Garnish with chopped scallions. 9. Serve immediately and enjoy.

2 slices rustic country bread 1/2 ripe avocado (about 1/4 per slice) 4 tablespoons hollandaise sauce (15 ml per slice) 2 pieces smoked salmon 2 eggs Salt, to taste Black pepper, to taste 1 tablespoon chopped scallions (green onion) A pinch of cayenne pepper