Smoked Salmon Breakfast (serves 4)
¼ cup plain vinegar
1 teaspoon salt
4 eggs at room temperature
500g smoked salmon
2 ripe avocados, sliced
2 balls buffalo mozzarella
chilli flakes, optional
Pour 5 cm water in a large frying pan (with a tight-fitting lid), add the vinegar and salt and place over a high heat.
When the water boils, turn off the heat and break the eggs carefully into the water.
Put the lid on and leave to pouch for 3 minutes until the whites are opaque.
Lift the eggs out using a slotted spoon and drain on kitchen paper.
Break a piece of the salmon onto each plate.
Arrange a poached egg, a quarter of the avocado and a quarter of the mozzarella on each plate, and sprinkle with chilli flakes if you like
* Recipe is from Reuben At Home (Quivertree Publications)