Avocado Toast w/ Chili Crisp Smoked Salmon & Soy Cured Egg Yolk

Sliced avocado goes on toasted sourdough, topped with tinned smoked salmon in chili crisp, a soy-cured egg yolk, cilantro microgreens, and flaky Maldon salt.

Why You'll Love Avocado Toast w/ Chili Crisp Smoked Salmon & Soy Cured Egg Yolk

The soy-cured yolk is made a day ahead so it firms up, then it goes straight on top of the chili crisp salmon and sliced avocado. Toasting the bread in oil instead of a toaster keeps the base sturdy enough to hold everything.

Tips and Tricks

• Use day-old sourdough for a crispier, sturdier base that can hold all the toppings.
• Slice the avocado instead of mashing for a cleaner, more elegant presentation.
• Make the soy-cured egg yolks a day ahead for best texture and intensity of flavor.

Variations

Swap out toppings or add-ons to riff on the classic while keeping that craveable balance.

• Substitute smoked trout or sardines for the salmon for a tinned fish twist.
• Swap microgreens for thinly sliced scallions or chives for a sharper bite.
• Add a dash of rice vinegar or yuzu juice for brightness if your chili crisp is extra spicy.

Substitutions

No soy yolks or specific brand of tinned fish? No problem-plenty of ways to keep the vibe alive.

• Use a soft-boiled egg or jammy yolk in place of the soy-cured yolk.
• Replace chili crisp salmon with plain smoked salmon and add your own chili crisp on top.
• If out of microgreens, fresh cilantro or baby arugula works beautifully.

Best served with

• Matcha latte or cold brew coffee
• Crisp green salad with lemon vinaigrette
• Fresh fruit or citrus segments
• Glass of sparkling water with cucumber slices

How to Store Leftovers

• Avocado toast is best eaten immediately, but you can prep the components ahead. Store the soy-cured yolks in an airtight container in the fridge for up to 3 days.
• Keep tinned salmon sealed or transfer leftovers to a sealed glass container. Avoid assembling until ready to eat to prevent soggy toast.

Common Questions

Avocado Toast w/ Chili Crisp Smoked Salmon & Soy Cured Egg Yolk

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This avocado toast features thinly sliced creamy avocado topped with chili crisp smoked salmon and a luscious soy cured egg yolk, garnished with bright cilantro microgreens and flaky Maldon salt. Ready in minutes, it's a flavor-packed breakfast or snack that satisfies both the eyes and the palate.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 1

Course: Breakfast

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 slices sourdough bread
• 1 avocado thinly sliced
• 1 soy cured egg yolk see prior recipe post
• 1 tin fish smoked salmon with chili crisp
• Brightfresh cilantro microgreens for garnish
• Maldon salt to finish
• 1 tablespoon Cooking oil neutral oil like avocado or canola

Equipment

• Frying pan or skillet
• Small spatula or spoon
• Knife and cutting board
• Toaster or grill pan

Method

 

1. Heat a frying pan over medium heat and add a small amount of cooking oil.
2. Lightly oil both sides of the sourdough slices.
3. Toast the bread in the pan until golden brown and crisp on both sides.
4. Arrange thinly sliced avocado evenly over each toast slice.
5. Top avocado with smoky chili crisp smoked salmon from the tin.
6. Carefully place the soy cured egg yolk on top of the salmon.
7. Garnish with fresh cilantro microgreens.
8. Finish with a generous sprinkle of flaky Maldon salt. Serve immediately and enjoy.

Notes

Storage: Eat this one right away. The toast softens fast under the avocado, and the soy cured yolk and smoked salmon are meant to be enjoyed fresh, not held. There's no real make-ahead component here beyond having the egg yolk cured and ready to go.

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