Bruschetta with Poached Egg and Seaberry sauce Tamaki

Cooking method:

1. Prepare the poached egg. In a saucepan, bring water to a boil and add vinegar in the ratio of 1 liter of water to 20ml of vinegar. Crack the egg into a fine mesh strainer to remove excess egg white, ensuring a smooth egg shape. Once the water with vinegar boils, create a gentle whirlpool in the center using a whisk and slide the egg gently into the whirlpool. Cook for about 1 minute until it reaches the desired level of doneness.
2. Cut the ciabatta into 1.5cm thick slices. Toast the slices on a pan on both sides.
3. Cut the salmon fillet into thin slices, and the tomatoes into rounds.
4. Peel and remove the pit from the avocado, then slice it.
5. Spread cream cheese on one side of the ciabatta slices.
6. Layer the salad leaves, tomato slices, and salmon on top. Add slices of avocado. Place the poached egg on the avocado, season with salt, and drizzle with Seaberry sauce Tamaki.