A true salmon surprise! You will love this salmon, avocado, egg, herb, bread goodness.
6-8 Smoked Salmon Slices (we love Regal)
1tbsp Olivado Avocado Oil + extra for serving
4 Eggs (we use Woodland)
2-3 Avocados (2 if large)
2 tbsp roughly chopped cress (we love Superb Herbs)
1/4 cup Creme fraiche
1 lime or lemon
4 wholemeal bread slices, toasted
Grease ramekins or small dome shaped bowls with avocado oil.
Line each ramekin or bowl with smoked salmon slices, ensuring that the entirety of the bowl is covered by the salmon.
Poached the eggs using the plastic wrap method; grease sheets of plastic wrap, then lay over a small teacup. Crack the egg into the cup, the bring the corners together and tie the wrap into a knot. Poach in boiling water for 4 minutes then set aside.
Unwrap the poached eggs, then gently lay into the salmon bowl, making sure not to break the egg.
In a bowl, mash the avocado, then stir in the creme fraiche, chopped cress, lemon juice and seasoning.
Scoop or spoon the avocado mixture over the eggs, and use a spoon to spread and press into the moulds.
Cut a round of toasted bread to the same size of the bowl, and press onto the avocado.
Turn out onto a plate, season and sprinkle with zest or drizzle with avocado oil if desired.