- Heat a griddle pan over a high heat. Brush the cut sides of the avocado with the oil and griddle for 2 mins, until lines appear. Turn off the heat and turn the avocado halves skin side down to keep warm while you poach the egg.
- Bring a small pan of water to a bubbling boil. Turn down the heat as low as it will go and swirl the water to create a whirlpool. Break the egg into a ramekin and pour into the centre of the whirlpool. Poach for 3 mins for a runny yolk.
- Arrange the avocado halves on a plate with the poached egg and smoked salmon, squeeze over some lemon juice and grind over black pepper to serve.
Tip: The fresher the egg, the better the white holds together during poaching
Serve with: Orange and Mango Mimosa
Pour Tesco Squeezed & Pressed Orange & Mango juice into a champagne flute up to half way and add 1 tbsp Triple Sec. Top up with prosecco or cava and drop in 2 or 3 fresh raspberries. For a virgin mimosa, leave out the Triple Sec and top up with sparking water.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.