1 slice of your favourite toasted bread
½ ripe avocado
1 egg
½ tsp white wine vinegar
2 slices of smoked salmon
Handful of italian parsley, finely chopped
A squeeze of lemon juice
¼ tsp poppy seeds
¼ tsp sesame seeds
Pinch of garlic seasoning
Flakey sea salt
Bring a small pot of water to the boil, then reduce to a gentle simmer.
Meanwhile, smash avo with chopped parsley and a squeeze of lemon. Set aside.
Toast the bread.
Add white wine vinegar to the simmering water. Drain excess liquid from the egg, then gently add to a whirlpool. Cook for 2–3 minutes, turning halfway. Remove and drain on a paper towel.
Spread smashed avo over toast, layer with salmon and top with the poached egg.
Mix garlic seasoning and seeds, then sprinkle over the top. Finish with flaky sea salt.
