Directions

1. Start by preparing the poached eggs, bring the water to a rolling simmer and add the vinegar, gently crack the eggs into the water and cook for about 4 minutes until the whites are set but the yolks are still runny.
2. While the eggs are cooking, toast the bread and top with sliced avocado, season well with sea salt and freshly ground black pepper, top with prosciutto slices and torn mozzarella.
3. Finish with the cooked poached eggs and garnish with sliced radishes and micro shoots or chopped parsley.