INGREDIENTS |
- 2pcs pain de compagne bread
- 25g musclin lettuce
- 40g smoked salmon
- 1 pc organic egg
- 80g avocado mix
- 160g avocado slices
- 2g black pepper
- 2g salt
- 2g micro green
- 15g sea salt
- 20g white vinegar
For the avocado mix
- 300g avocado
- 30g lemon juice
- 3g chives
- 2g black pepper
- 2g salt
PREPARATION |
1. Crack your egg into a bowl or onto a saucer, this makes it easier to slide into the pan.
2. Add a drop of vinegar. Bring a pan of water filled at least 5cm deep to a simmer. Don’t add any salt as this may break up the egg white.
3. Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk.
4. Cook for 3-4 minutes or until the white is set.
5. Lift the egg out with a slotted spoon and drain it on kitchen paper.
6. Toast the bread.
7. Remove the avocado from the skin and place the avocado flesh into a medium bowl and mash it with a fork and a squeeze of the fresh lemon juice. Season with salt and pepper as needed.
8. Slather the mashed avocado on top of the first toast, followed by the poached egg and the pepper on top.
