Layered Salad with Poached Egg and Smoked Salmon

Fill a small saucepan with 2 to 4 inches of water and heat over high heat. Bring to a rolling boil then reduce heat and bring to a simmer. Add salt and vinegar.

One at a time crack an egg into a teacup and tilt the cup to bring the egg to the edge of the cup. Place the cup level with the water and gently slide the egg into the water. Allow the egg to cook for approximately 3 minutes or until the egg white is set.

Carefully retrieve the egg with a slotted spoon and drain well.

Lay down a bed of spinach on a medium-sized plate. Add a layer of avocado (3 to 4 slices). Place 2 slices of tomato on top of the avocado and 3 slices of cucumber on top of the tomato. Drizzle with half of the lime juice, flax seed oil and balsamic vinegar.

Place half of the smoked salmon on top of the vegetables then place an egg on top. Sprinkle with half of the red onion and fresh ground pepper and salt.

Repeat with next plate.

Eat with a knife and fork and a slice of bread to mop up the yolk and excess oil and vinegar.