Poached Egg Salmon Avocado Sandwich

Method

1. In a small saucepan, bring water to a simmer and add a splash of vinegar.
2. Carefully crack the egg into the simmering water and cook for 3-4 minutes until the white is set.
3. Toast the bread slices in a toaster or under a broiler.
4. Spread mayonnaise on one slice of bread, then layer with smoked salmon and avocado slices.
5. Place the poached egg on top and top with the second slice of bread.
6. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.