Poached Eggs with Avocado and Smoked Salmon

Ingredients

• 1 pinch black pepper
• 2 large eggs
• 1 drop lemon juice (a squeeze)
• 1 pinch salt
• 0.5 SuperValu avocado, stoned and sliced
• 2 slices SuperValu smoked salmon
• 1 drop SuperValu white wine vinegar
• 1 slice wholemeal bread, toasted

Method

1. Bring a small pot of water up to a steady simmer.
2. Crack the eggs into two separate cups or ramekins.
3. Add a splash of white wine vinegar to the pot and stir the water to create a whirlpool in the centre, then slide in one of the eggs.
4. Poach the egg in the simmering water for 3 to 4 minutes, then remove with a slotted spoon and drain on a plate lined with kitchen paper.
5. Repeat for the second egg.
6. Place the avocado and smoked salmon on the toast and add a squeeze of lemon juice.
7. Top with the poached eggs and a pinch of salt and pepper and serve straight away.