Smoked Salmon and Eggs

_{Step 1/3}

Prepare the Poached Eggs

• 1 tsp White Vinegar
• 2 Large Eggs

Fill a medium-sized saucepan with water and bring it to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl. Create a gentle whirlpool in the water using a spoon, then gently slide the eggs into the water one at a time. Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and set them on a paper towel to drain.

_{Step 2/3}

Prepare the Sourdough

• 1 Large Slice Sourdough Bread

While the eggs are poaching, toast the sourdough bread slices until golden brown.

_{Step 3/3}

Assemble the Dish

• 1/2 Medium Avocado
• 100g Smoked Salmon
• 1 tsp Chopped Chive

Arrange the smoked salmon and avocado slices over the sourdough bread and top with the poached eggs. Season with salt and pepper to taste. Garnish with chopped chives and a lemon wedge if desired.