In a food processor, add fire roasted peppers, red wine vinegar, garlic, parsley, unfiltered extra virgin olive oil, and salt and pepper to taste. Pulse machine until ingredients combine then run on full speed until you achieve a smooth consistency. Reserve red pepper coulis for plating.
In a pan, add 1 tbsp. of white vinegar to 2 quarts of water and bring to poaching temperature. Add eggs in pairs until you cook all sets to an over easy consistency with semi runny yolks.
On a hot griddle, melt butter and place thick sour dough down to brown both sides, once browned reserve for building toast.
In a bowl, add avocado halves, season with salt and pepper, then mash into a pulp.
Spread each piece of toast with seasoned avocado pulp. Add three slices of Scottish smoked salmon to each piece of toast. Next, place two poached eggs on each piece of toast. Lastly, garnish toast with roasted red pepper coulis and fennel fronds.
Ingredients
Bay Winds® Scottish Smoked Salmon
4 ea Nature's Best Dairy® Egg(s), poached
2 ea Contigo® Avocado Halves
1/4 cup Piancone® Fire Roasted Peppers
1 tbsp West Creek® Vinegar, Red Wine
1 tbsp West Creek® white vinegar
1/4 tsp Peak Fresh Produce® Garlic, peeled
1 tsp Peak Fresh Produce® Italian Parsley
1/3 cup Piancone® Extra Virgin Olive Oil Unfiltered
