Smoked Salmon & Chilli Avo Toast

Ingredients: The ingredient amounts are for one servings.

• Wholemeal Bread 1 thin slice
• Avocado ½ medium
• Eggs 2
• Smoked Salmon 50g or 1.7oz
• Chilli Oil Crisp 1 tsp
• Microgreens handful
• Salt pinch
• Black Pepper twist

Instructions:

Bring a saucepan of water to a gentle simmer. Crack each egg into a small
ramekin. Create a gentle whirlpool in the water with a spoon, then carefully slide in
the eggs one at a time. Poach for 3 to 4 minutes for a runny yolk, or until cooked to
your liking. Remove with a slotted spoon and drain on a paper towel.

While the eggs poach, toast the slice of sourdough until golden and crisp.

Halve the avocado and scoop the flesh from one half into a small bowl. Season
with a pinch of salt and black pepper, then mash roughly with a fork, leaving some
texture.

Spread the smashed avocado evenly over the warm sourdough toast. Layer the
smoked salmon slices on top. Carefully place the poached eggs over the salmon.
Season lightly with salt and black pepper. Drizzle with chilli oil crisp, scatter over
the microgreens, and serve immediately.