Cookwith

Name: Best Breakfast Smoked Salmon & Avocado Egg Stacks
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 large eggs; 1 tablespoon white vinegar; 8 oz smoked salmon, sliced; 2 ripe avocados; 1 tablespoon lemon juice; 1/4 cup finely diced red onion; 1/4 cup fresh dill, chopped (plus extra for garnish); 2 tablespoons capers, rinsed; 2 tablespoons extra-virgin olive oil; Salt and freshly cracked black pepper, to taste; 1/2 teaspoon smoked paprika; Microgreens, for garnish (optional)

Best Breakfast Smoked Salmon & Avocado Egg Stacks

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Inspired by the playful spirit of the Las Culturistas Culture Awards and the California brunch scene, this dish is a celebration-worthy stack of smoked salmon, creamy avocado, and perfectly poached eggs—both decadent and keto-friendly. Every layer brings a luxurious, textural contrast: buttery avocado, silky salmon, pops of briny capers, and the crowning glory of a runny-yolked egg. A sprinkle of fresh dill and smoked paprika nods to classic lox, while microgreens add a touch of California cool. It’s as Instagrammable as it is delicious—perfect for award-winning mornings or a playful dinner.

Ingredients

Instructions

Bring a medium saucepan of water to a gentle simmer. Add vinegar.
Crack each egg into a small bowl. Swirl simmering water with a spoon and gently add eggs one at a time. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with slotted spoon and drain on paper towels.
While eggs cook, halve and pit the avocados. Scoop out flesh and mash with lemon juice, salt, and pepper until creamy but slightly chunky.
Arrange a ring of avocado mash on each plate. Top with folded slices of smoked salmon.
Sprinkle red onion, dill, and capers evenly over each stack. Drizzle with olive oil and dust with smoked paprika.
Top each stack with a warm poached egg. Season with salt and pepper. Garnish with additional dill and microgreens if desired. Serve immediately.