INGREDIENTS

Sourdough bread
Ripe avocados
Tasman Sea Salt with Wakame Seaweed
Lemon
Free range eggs
Black & white sesame seeds, toasted

METHOD

Toast a couple of slices of sourdough bread

Mash the avocados with some lemon juice and Tasman Sea Salt with Wakame Seaweed and pile on top of the toast.

Poach the eggs in some gently simmering and place on top of the avocado.

Sprinkle with black and white sesame seeds, more Tasman Sea Salt with Wakame Seaweed for the egg, and garnish with fresh herbs