Recipe: Open Sandwich with Avocado, Lime and Eggs
4 slices of crusty white bread
2 avocados, sliced
The juice of 1 lime
1 tbsp flax seeds
4 tbsp soy sauce
1 tbsp white wine vinegar
1 Season the sliced avocados with lime, soy sauce and flax seeds and stir gently with a wooden spoon. Allow to rest for a few minutes.
2 Begin toasting the bread.
3 In the meantime, prepare the poached eggs. Carefully break one egg at a time in a small bowl, being careful not to break the yolk.
4 Bring a pan of water with the vinegar to the boil.
5 Once boiling, carefully lower the egg into the water.
6 Lower the heat and cook for 3 minutes (if the pot is big, you can cook the eggs together by putting them in the water after one minute).
7 Toast the bread.
8 Top each slice of toast with the avocado salad.
9 After three minutes, remove the egg from the pan with a slotted spoon and place on top of the avocado salad to serve.