Club sandwich with salmon and avocado

Ingredients for 2 servings:

• 1 avocado(s)
• 1 bunch of coriander
• 3 eggs
• 350 g salmon fillet(s), frozen, thawed
• 6 large slices of toast
• 4 tbsp lemon juice
• 7 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

simply delicious

First, halve the avocado, remove the pit, and scoop out the flesh from the skin. Then puree the flesh with 2 tablespoons of lemon juice and season with salt and pepper. Chop the coriander and stir in half. Now whisk the eggs with 3 tablespoons of water (milk or cream is fine, if you like), salt and pepper. Heat 1 tablespoon of olive oil in a pan and scramble the eggs. Halve the salmon fillets lengthwise, drizzle with the remaining lemon juice, and season with salt and pepper. Fry the salmon in the remaining oil for about 2 minutes on each side. Finally, toast the slices of toast. Spread one slice of toast with avocado cream. Next, scramble the eggs, then another slice of toast, more avocado cream, salmon, and coriander, and finish with a slice of toast. Make the second sandwich in the same way.