Gluten-Free Avocado Toast with Smoked Salmon and Poached Egg

1. Begin by poaching your egg: Fill a small saucepan a little more than halfway with water and bring it to a boil. 
2. While the water heats, gently crack the egg into a small ramekin-sized bowl. 
3. Once the water is boiling, reduce the heat to a simmer. Gently pour the egg from the ramekin into the simmering water. 
4. Cook the egg for about 4 minutes. 
5. While the egg is poaching, toast your slice of gluten-free pumpernickel bread. 
6. Once toasted, smash and spread the avocado onto the bread. 
7. Carefully remove the poached egg from the water and pat it dry with a paper towel, as it will be watery. 
8. Top the avocado toast with smoked wild salmon, diced cucumber, black sesame seeds, and red pepper. 
9. Finally, place the poached egg on top. Enjoy!