Food & Cooking Recipes Avocado Toast with Poached Quail Eggs and Smoked Salmon By Martha Stewart Martha Stewart Website Martha Stewart is a true multi-hyphenate who has brought her knowledge of all things homekeeping to the masses via her television shows, magazines, and social media for generations. Based in Katonah, New York, where she helms her 156-acre Bedford Farm, Martha, the author of 99 books, an Emmy award winner, and America's first self-made female billionaire, founded Martha Stewart Living in 1990 and Martha Stewart Weddings in 1995. Editorial Guidelines Updated on March 7, 2022 Print Share Share Tweet Pin Email Photo: Dana Gallagher Total Time: 15 mins Servings: 1 For these company-worthy tartines featuring sliced avocado and smoked salmon, you'll need quail eggs which can be found at specialty grocery stores. Ingredients 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 Directions 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. Print