• 1-2 Tbsp. Prenzel Butter infused Rice Bran Oil
• 2 slices wholegrain bread
• ½ ripe avocado
• ½ lemon, plus a wedge to serve
• handful watercress
• 1 large egg
• few slices smoked salmon
• Prenzel Manuka Smoked Salt and Ma Prenzel’s Garlic Pepper 

Heat a large frying pan over a medium heat. Brush both sides of the bread with Prenzel Butter infused Rice Bran Oil. Cut a large heart (or circle) out of the centre of one slice using a knife or biscuit cutter. Place the slices of bread, including the cut-out piece, into the frying pan and cook for 2 minutes until golden. While the bread is cooking, slice the avocado and squeeze over the lemon juice. Toss the watercress in a little lemon juice, too.
Flip the bread over, and then crack the egg into the cut-out hole. After 1-2 minutes, the whole slice of bread and cut-out piece should be golden brown on both sides. Transfer to a plate (eat the cut-out as a chef’s perk, if you like!). Cover the pan with a lid, or some foil, and lower the heat. Continue cooking for a further 1-2 mins until the egg is done to your liking.
Top the toasted slice of bread with the avocado, smoked salmon and watercress, and season with Prenzel Manuka Smoked Salt and Ma Prenzel’s Garlic Pepper. Put the egg-in-the-hole slice on top and serve with an extra wedge of lemon, if you like.