New Zealand Breakfast Feast: Mouthwatering Smoked Salmon & Avocado Toast with Poached Eggs

Allergens

None

Ingredients

• 4 slices of whole grain bread
• 1 avocado, mashed
• 2 eggs
• 8 oz smoked salmon, roughly chopped
• 1 cup cherry tomatoes, halved
• 3 tbsp fresh dill, finely chopped
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Toast the bread slices until golden brown.
2. Mash the avocado with salt, pepper, and a touch of olive oil in a bowl.
3. Poach the eggs one by one in a pan of simmering water with white vinegar for 4 minutes each.
4. Spread the mashed avocado on top of the toasted bread slices.
5. Top each slice with smoked salmon, poached eggs, cherry tomatoes, and fresh dill.
6. Season with salt and pepper to taste.
7. Serve immediately.

Chef’s Insight

The combination of smoked salmon, avocado, and poached eggs creates a rich, flavorful dish that is both satisfying and nourishing. The fresh dill adds a hint of brightness to balance the rich ingredients.

Notes

This recipe is suitable for a standard diet, and can be easily adapted to gluten-free or dairy-free diets by using gluten-free bread.