Ingredients

• 1/2 package of salad mix with endive
• 1/3 can of tuna
• 1/2 of a ripe large avocado
• 3 tablespoons sunflower seeds
• 2 eggs
• vinaigrette: 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 2 teaspoons maple syrup (or agave or honey), salt and pepper

Preparation

1. Salad: Arrange the salad in bowls. Add tuna, peeled and sliced avocado and sunflower seeds browned in a dry pan. Drizzle with vinaigrette ingredients and season with salt and pepper, do not mix. Place poached eggs on top (recipe below), serve with a baguette.
2. Poached eggs: Pour water into a pot to a height of about 10 cm and bring to a boil. Reduce the heat to a minimum. Crack the eggs and pour them into small bowls. Tilt the bowl and gently dip it partially into the boiling water, then gently pour the egg into the water. Cook on minimal heat for about 4 minutes. Remove the eggs with a slotted spoon and dry with paper towels.