This brunch is exactly what you’d see in a quirky and potentially expensive London restaurant. Following the foodie trends with the smashed avocado toast, this brunch takes it further by adding a dash of peri peri salt.
Make this breakfast and taste a burst of flavour with every mouthful. Plus, it also looks amazing, you know, if you’re looking for some extra Insta likes.
Cooking time: 12 mins
-1-2 slices of smoked salmon
-Apple cider vinegar (or any sort of vinegar)
-Toast of your choice
-Lemon juice (optional)
-Salt / Pepper to taste
Bring a pan of water to boil and put a dash of vinegar into the pan. Apple cider vinegar works best for me, as it doesn’t flavour the egg. Then crack an egg into a glass, this will make it easier for you to poach the egg. Don’t worry, poaching eggs can be tricky for anyone but this technique works every time.
Stir the water in the pan and tip the glass with the egg into the pan slowly. With the water spinning in the pan, the egg will wrap itself round the yolk and stay together. Depending on how well you like your egg done, cook it for about 2-3 minutes for that bursting yolk oozing all over the toast. Scoop out the egg and put it on a plate with paper towels on it to drain out the water.
Slice up an avocado and mash it up in a bowl until it is almost like a purée. Add a dash of olive oil and lemon and stir well. Season it with salt, pepper and a little peri peri salt. Smother the avocado over the toast, (I used baguette) and then place smoked salmon over the top. Pop the egg on the toast and then season with pepper and peri peri salt. Finished.
I hope you’ll find this recipe as delicious and vibrant as I do. Please do comment below if you’ll be trying or have tried this recipe too!
I’d love to hear from you. Bon appétit!