Weekend breakfast

I had this on Saturday morning, squashed onto a tiny table in a steamy Lowry & Baker at the top of Portobello Road. It was so nice I made it at home on Sunday morning too. Very easy, very lovely.

What to use – serves 2

  • smoked salmon
  • 2 avocados
  • 2 slices of toast – whatever bread you like
  • 4 eggs
  • salt and pepper
  • lemon juice

How to use it

Mash the avocado, squeezing in some lemon juice and seasoning with a little salt and pepper. Toast your bread, one slice each, and cut in half. Put the eggs into the poaching pan.

Spread the avocado over the halves of toast. Place your poached eggs on top of the avocado and season to taste. Arrange the salmon in a little pile and squeeze some more lemon juice over.

 

 

 

 

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