Cured Salmon Avocado Toast with Poached Egg

Add about a half-inch of water to a small saucepan and bring it to a boil.

While the water heats, spray two silicone muffin cups with avocado oil spray.

Crack one egg into each of the prepared muffin cups.

Toast the bread slices to your desired doneness.

Once the water is boiling, carefully place the silicone cups with the eggs into the saucepan. Cover with a lid and steam for about 3-5 minutes, or until the whites are set but the yolk is still runny.

While the eggs cook, prepare the guacamole. Scoop the flesh of the avocados into a bowl.

Add lemon juice, garlic powder, smoked paprika, and salt to the avocados. Mash with a fork to your desired consistency.

To assemble, spread the guacamole evenly over the toasted bread slices.

Layer the cured salmon over the guacamole.

Top with sliced red onion and capers.

Carefully remove the poached eggs from the silicone cups and place one on top of each toast.

Finish with a drizzle of balsamic glaze and serve immediately.