3 ripe Haas avocados
¼ lb smoked salmon (lox)
4 slices semolina bread about 1/2″ thick
1 large heirloom tomato
Parsley for garnish
Salt & Pepper to taste
1 lemon cut into wedges
Fill a pot about half way with water and bring to a simmer. Once simmering add the eggs in poacher holders to the water to poach for about 8 minutes. You can also just do over easy eggs if you do not have egg poacher.
While the eggs are poaching cut open the avocados remove the pit and scoop the insides into a large bowl. With a potato masher or fork mash the avocados leaving them a little chunky. Add salt and pepper to taste.
Slice the tomato into 1/4 ” slices and set aside.
Toast the semolina in the toaster or toaster oven and set aside.
Spread a generous amount of avocado over each piece of toast. Add 2 slices of tomato on top of each slice of toast. Layer the smoked salmon on top of the tomato. Add the poached eggs on top, 2 eggs per slice.
Garnish with sliced lemon wedge and a sprig of parsley.