Brunch doesn't get much better than Smoked salmon, avocado toast with soft boiled Egg, Persian Cucumber and radish
On a sunny California Sunday, brunch sounds like a really good idea. What doesn't sound so great, is lining up (sometimes around the block) for eggs! It's at times like this, when you take the joys of weekend indulgence into your own hands, and lazily make your way from the covers to the kitchen. No lines. No wait. No makeup. Lots of coffee.
Bring a pot of water to a boil and, gently, lower the eggs into the water. Cook them for exactly 6 minutes, remove them from the water, and rinse them with cold water. Peel and set aside.
Toast your bread and butter it. You can certainly use a toaster, but I love the crusty, almost brown-buttery crunchiness of bread toasted in a pan on the stove. Simply butter and toast it on both sides over medium heat, until golden and fragrant .
Assemble the toast. Start by fanning out the avocado as a base. Arrange the smoked salmon, leaving a nest-like space for the egg to sit in. Add a few slices cucumber and radish, garnish with a sprig of dill and season with flakey salt (I prefer Maldon sea salt) and cracked black pepper.
You'll be tucking into your toast long before the server makes the first pass with coffee and water. Happy Sunday!