Smoked Salmon Avocado & Poached Egg on Toast

A simple Sunday morning treat. Often on a Sunday we like to have a leisurely start with a late breakfast, followed by a late Sunday lunch / dinner. This is one of my favourite breakfast combinations and it can be made in under 10 minutes. ⠀ ⠀ INGREDIENTS ⠀ ⠀ Serves 1⠀ ⠀ 1 slice or toasted sourdough ⠀ 1/2 avocado mashed with a squeeze of lime and seasoning 1/2 teaspoons chilli flakes 1 egg⠀ 1 slice of smoked Salmon ⠀ ⠀ METHOD ⠀ ⠀ Bring a medium - large pan, with ⠀⠀⠀ 3-4 inches of water to slow gentle simmer. Crack an egg into a small cup then into the simmering water with a quick movement. Leave for 3 minutes, then carefully remove using a slotted spoon. Carefully drained on kitchen towel.⠀⠀⠀ ⠀⠀⠀ Tips:-⠀⠀⠀ ⠀⠀⠀ Use the freshest eggs you can.⠀⠀⠀ ⠀⠀⠀ 2 minutes 40 seconds for small eggs.⠀⠀⠀ ⠀⠀⠀ 3 minutes for medium - large eggs.⠀⠀⠀ ⠀⠀⠀ Bring the water to the boil then turn down to a gentle simmer.⠀⠀⠀ ⠀⠀⠀ Don’t over crowd the pan, it’s better to make them in batches.⠀⠀⠀ ⠀ Place the avocado on the toast, top with salmon and a poached egg. Season with salt and chilli flakes. ⠀