Diners today are looking for hearty breakfasts that are protein-packed and full of flavor. Here, silky smoked salmon plays off rich poached egg and crunchy radish slices— all between better-for-you sprouted grain bread.
Ingredients
Avocado Crème Fraîche
Shaved Pickled Fennel & Radishes
For Serving
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Directions
Avocado Crème Fraîche
- Purée all ingredients in a food processor; refrigerate in an airtight container for up to 6 days. Makes about 1¼ cups.
Shaved Pickled Fennel & Radishes
- Thinly shave radishes and fennel with mandoline or slicer; transfer to a heat-proof container.
- Heat remaining ingredients and 1 cup water to a boil in a saucepan over high heat; remove from heat and cool completely.
- Pour vinegar mixture over radishes and fennel; refrigerate in an airtight container at least 8 hours or up to 6 days. Makes about 2 cups.
For Serving
- Heat 2 quarts water, vinegar, and salt to a rolling boil in a saucepan over high heat; reduce heat to medium.
- Crack 1 egg into simmering water; cook until white is cooked through and yolk is slightly soft, about 3 minutes, gently stirring occasionally.
- Toast bread on a sheet tray at 450˚F until golden brown, about 5 minutes, turning once.
- Top toast with a portion of Avocado Crème Fraîche, salmon, poached egg, and Shaved Pickled Fennel & Radishes garnished with arugula and/or fennel fronds.
