First, mash half an avocado with a fork and add salt and lemon.
Now grease a pan and brown each slice of sandwich bread on both sides.
Bring the water to a boil in a fairly wide saucepan, salt it and add a tablespoon of white wine vinegar, then stir vigorously to create a whirlpool and quickly pour the egg into it, taking care not to break the yolk. Cook for 2 minutes and drain it, always being very careful.
Now start assembling your avocado toast, so spread the avocado cream on each slice and add a slice of salmon. Place the poached egg on top and add a little pepper.
Italia, Emilia Romagna
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| Energy (kcal) | 196.7 |
| Carbohydrates (g) | 11.82 |
| of which Sugars (g) | 1.71 |
| Fat (g) | 10.56 |
| of which Saturates (g) | 1.76 |
| Protein (g) | 12.83 |
| Fiber (g) | 1.44 |
| Sale (g) | 0.88 |
