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Smoked Salmon and Avocado Open Faced Sandwich

This open faced sandwich, inspired by Eggs Benedict, combines avocado and smoked salmon, topped with sweet bell peppers. A squeeze of lemon juice and a little bit of chili flakes bring everything into balance.

15 mins
2 servings
Ingredients for Poached Eggs
    • 2 eggs
    • 1 liter of water
    • 3 tablespoons of white vinegar
    • 1 tablespoon of sea salt
  1. Marinate the smoked salmon in olive oil for 5~10 minutes
  2. Put water, vinegar and salt into a pot and bring it to a boil.
  3. Once the water boils, crack each egg into the water and stir the water in one direction for 2~3 minutes, then take it out using a strainer.
  4. Slice the avocado.
  5. Toast the bread, and top it with the avocado.
  6. Put the smoked salmon on top
  7. Gently place the poached eggs.
  8. Garnish with a pinch of thyme, chili flakes and chopped bell peppers.
  9. Squeeze lemon juice and sprinkle salt and pepper at the end.