Avocado Toast with Poached Quail Eggs and Smoked Salmon

avocado toast with poached quail eggs and smoked salmon
Photo: Dana Gallagher
Total Time:
15 mins

For these company-worthy tartines featuring sliced avocado and smoked salmon, you'll need quail eggs which can be found at specialty grocery stores.


  • Kosher salt and freshly ground pepper

  • 4 quail eggs

  • 1 slice sourdough bread, toasted and buttered

  • 2 slices smoked salmon

  • ¼ small ripe avocado, peeled, pitted, and sliced

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


  1. 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.

  2. 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.

  3. 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.

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