- Lightly grill the sliced sourdough on a grill pan or under a grill.
- Peel and de-stone the avocado and smash with a fork, add a squeeze of lemon juice and season. Flake the smoked trout.
- Bring a pot of water and wine vinegar to a boil and turn down to a simmer. Gently add the cracked egg to the simmering water and poach for a couple of minutes
- To assemble spread the avocado into the grilled sourdough, top with the trout then the poached egg season with black pepper and sea salt. Finish with some watercress.
The Butler's Pantry artisan Friends
Butler's Organic Eggs
A Tip from the Butler…
For extra flavour add a pinch of sumac to your poached egg.