Gluten-Free New Zealand Brunch Delight: Smoked Salmon Avocado Toast with Poached Eggs and Fresh Herbs

Ingredients

• 8 slices of gluten-free bread, toasted
• 16 slices smoked salmon
• 4 ripe avocados, mashed
• 8 large eggs
• 2 tbsp white vinegar
• Fresh dill and parsley, chopped
• 1 lemon, zested and juiced
• 4 tbsp butter, softened
• Salt and pepper, to taste

Instructions

1. 1

   Begin by preparing the poached eggs: Fill a large saucepan with water and bring it to a simmer. Add white vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes until the whites are set and yolks are still runny. Remove with a slotted spoon and place on a paper towel-lined plate to drain.

2. 2

   Mash avocados in a bowl with lemon zest, juice, salt, and pepper. Spread mashed avocado onto each toast slice.

3. 3

   Assemble the brunch by placing two slices of smoked salmon on top of the avocado toast, followed by one poached egg. Sprinkle with fresh dill and parsley.

4. 4

   Serve immediately with a side of lemon wedges for added zest.