Ingredients:

  • 1/4 cup apple cider vinegar
  • 1/4 cup warm water
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 small red onion, thinly sliced
  • 2 thick slices sourdough bread
  • 1 ripe avocado
  • 4 oz cold-smoked salmon, sliced
  • 2 large eggs
  • 1 tbsp lemon juice
  • 1 tbsp capers, drained
  • 1 tbsp fresh dill, chopped
  • 1 tsp everything bagel seasoning
  • pinch of salt
  • pinch of cracked black pepper

Instructions:

  1. Whisk together the apple cider vinegar, warm water, sugar, and salt in a glass jar until the solids dissolve.
  2. Submerge the sliced red onions in the liquid and let them sit for at least 10 minutes.
  3. Bring a pot of water to a gentle simmer.
  4. Crack each egg into a fine-mesh strainer over a bowl to remove the watery whites.
  5. Gently slide the eggs into the simmering water and cook for exactly 3 minutes for a jammy yolk.
  6. Remove eggs with a slotted spoon and pat dry on a paper towel.
  7. Toast the sourdough slices until the edges are mahogany-colored and the center is firm.
  8. In a bowl, mash the avocado with lemon juice, salt, and pepper until velvety but slightly chunky.
  9. Spread the avocado mash on the toast, top with smoked salmon, the poached egg, pickled onions, capers, fresh dill, and everything bagel seasoning.