Griddled avocado, poached egg and smoked salmon recipe

1. 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.
2. 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.
3. 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.

See more Mother's Day breakfast in bed recipes

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.