Smoked ham and Avocado on Croissant

Pour water into a saucepan, add vinegar and place over high heat.

Break the eggs into 2 small ramekins.

When water starts to simmer, lower the heat; the water must not boil.

Lower a ramekin (with the egg inside) so that the egg is covered with water, but stays in the ramekin. Cook gently until the white starts to solidify.

Slide the egg into the water, and repeat the process for the second egg.

Gently swirl the water in a circular motion and cook 3 minutes.

With a slotted spoon, gently remove eggs, one at a time, and place on a paper towel to drain. Sprinkle with salt and pepper and set aside.

Cut open croissants along one side and spread each base with salsa verde.

Arrange smoked ham on top, then the avocado slices and coriander leaves and finish with a poached egg.

Close the croissants taking care not to break the yolks.

Serve on a plate and eat with a knife and fork.