This is a great one for just after Christmas when there is usually leftover salmon. If you are not having it on a nice slice or two of toasted sour dough it feels, and is, quite healthy as it is low carb and high in protein.
Few slices of smoked salmon
½ avocado, sliced
Put the salmon and avocado on a plate in readiness and to let it breathe (as Katie Emmett says with reference normally to lettuce).
¾ fill a shallow non stick frying pan with water and bring it to the boil. Alex Forder, and many others, add a splash of vinegar as this helps the eggs stay together nicely but I don’t think it is a must have. As your Dad said in contract, it’s about content not form. I prefer a healthy balance of form and content when it comes to food.
When the water is just boiling, crack in the eggs gently and just let them do their thing for a few minutes before gently spooning the boiling water over the top (helps the top bit poach) and the sides in to give the eggs a good shape. Depending on how well done you wnat them, lift them out gently, pat them with kitchen towel to get rid of the excess water and place on the salmon and avocado.