- 4 Slices Stale Bread
- 2 tbsp Lightly Salted Butter
- 2 Avocados
- ½ tbsp Wasabi Paste
- 200 g Turkish Yogurt
- 20 g Chopped Chives
- 2 Pinches Salt
- ½ a Head of Lettuce
- 2 Eggs
- 50 g Smoked Salmon
- 1 Lemon
- 1 Roasted Vine Tomatoes (optional for serving)
Fry the slices of bread in butter until they turn golden brown.
Cut the avocados in half, deseed, scoop out the insides and cut into pieces.
Mix the wasabi, yogurt and salt together in a bowl and add a squeeze of lemon.
Add the chives and avocados to the yogurt mixture.
Crack the eggs into boiling water and poach for 3 minutes.
Place the lettuce on the fried bread, then add the avocado salad. Top with the poached egg and smoked salmon to serve.