Smoked Salmon, Scrambled Eggs and Avocado on Sourdough with Soft Herbs

INGREDIENTS

• 4 slices Dunnes organic sourdough
• Drizzle olive oil
• 6 eggs
• 200g Dunnes oak and peat smoked salmon
• 2 avocados, peeled, de-stoned and sliced

To serve

• ½ red onion, finely sliced
• 2 tbsps capers, drained and rinsed
• Handful of soft herbs to serve; we used chives, dill and basil
• 1 lemon, cut into wedges
• Sea salt and freshly ground black pepper

METHOD

1. Heat a griddle pan over a high heat. Drizzle the sourdough slices with a little olive oil and grill each slice in the pan for a few minutes on each side until nicely toasted and charred. Set aside.
2. Break the eggs into a large bowl along with a handful of your chopped herbs - saving half for garnish later. Season well with salt and pepper and then whisk everything together with a fork until we’ll combined.
3. Place a non stick pan over a medium heat. Add the egg mixture and slowly stir, scrambling them until done to your liking.
4. Serve the eggs immediately onto your charred sourdough slices then divide the smoked salmon and avocado between the slices.
5. Top with the remaining soft herbs, some slices of red onion, capers and a squeeze of lemon then enjoy immediately.