PREPARATION: 5min ~ COOK: 10min ~ READY IN: 20min
- Boil a pot of water, ensure eggs are at room temperature, lower eggs into the pot of water and soft boil for 4.5 minutes. Meanwhile, scoop out avocado flesh into a mixing bowl, add the lemon zest, lemon juice, Persian fetta, chives and salt. Mash together with a fork.
- Slice the sourdough and drizzle with oil and toast in a griddle pan. Take out the eggs and place them in a bowl of cold water to stop the cooking process. Peel the eggs.
- Place the toasted sourdough on a serving plate, add a layer of cold smoked salmon.
- To serve top with the smashed avocado mix and the egg. Garnish with parsley, pepper and oil.