Crunchy BANG Salmon Toast

Ingredients (Serves 2):

• 2 slices of rustic sourdough or whole-grain bread
• 2 large eggs
• 4 tbsp plain cream cheese
• 4-6 slices of smoked salmon
• 1 ripe avocado, sliced
• 1 cup mixed greens or arugula
• 4-6 slices of BANG jalapeño pickles
• 1 tbsp white vinegar (for poaching eggs)
• Salt and pepper to taste
• Olive oil (optional, for drizzling)

Instructions:

1. Toast the Bread
   Toast the slices of bread until golden brown and crisp. Set aside.
2. Prepare the Poached Eggs
   • Fill a small saucepan with water and bring it to a gentle simmer.
   • Add the white vinegar.
   • Crack each egg into a small bowl or ramekin.
   • Swirl the water gently with a spoon to create a vortex, then carefully slide one egg into the center. Repeat with the second egg.
   • Let the eggs cook for 3-4 minutes until the whites are set but the yolks are still runny.
   • Use a slotted spoon to carefully lift the eggs and set them on a paper towel to drain.
3. Assemble the Base
   • Spread 2 tablespoons of cream cheese on each slice of toasted bread.
   • Lay 2-3 slices of smoked salmon over the cream cheese.
4. Prepare the Side
   • Arrange slices of avocado and a handful of mixed greens on the plate next to the toast.
5. Top with Poached Eggs
   • Gently place a poached egg on each prepared slice.
6. Finish with BANG Jalapeño Pickles
   • Add 2-3 slices of BANG jalapeño pickles on top of or beside the eggs for a tangy kick.
7. Season and Serve
   • Sprinkle a pinch of salt and pepper over the eggs.
   • Optional: Drizzle a little olive oil over the salad greens for extra flavor.