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1
Heat a large saucepan of lightly salted water.
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2
Once the water is simmering, carefully crack each egg into the center of the pan and gently move around with a slotted spoon
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3
Once set, remove from the heat and place into a bowl of cold water, once cool, strain and pat dry.
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4
Place the dukkah into a bowl and gently roll each egg through until well coated.
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5
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.
