Heat a large saucepan of lightly salted water.
Once the water is simmering, carefully crack each egg into the center of the pan and gently move around with a slotted spoon
Once set, remove from the heat and place into a bowl of cold water, once cool, strain and pat dry.
Place the dukkah into a bowl and gently roll each egg through until well coated.
Meanwhile place the cooked brown rice into each serving bowl with the picked kale, sliced avocado, dukkah egg and slices of the Huon Cold Smoked Salmon.