Directions:

1. Preheat oven to 200°C
2. Bring two small pots of water to a boil
3. While that’s happening, prep the following ingredients:
   1. Thinly slice avocado
   2. Mince onion and garlic
   3. Shred cheese
   4. Butter your bread
   5. Thinly slice the basic
4. Boil your little potatoes in one of the small pots for 12-15 minutes or until soft and tender, drain and place in lightly oiled baking pan, season with salt, pepper and paprika to your liking and drizzle olive oil on top.
5. Poach your eggs: in the second pot add 3 tablespoons of vinegar (optional) to the simmering water, crack eggs into a bowl being careful to not pop the yolk, stir water then add eggs to simmering water 3-5 minutes then remove and place in cold water.
6. With the bottom of a cup press down on the potatoes flattening them out slightly in the baking pan, place on the bottom oven rack and bake for 15-20 minutes or until golden brown, turning halfway.
7. Heat a saucepan to medium-high heat. Add 2 tablespoons olive oil and wait until the oil is hot – check by putting the top end of a wooden spoon in the oil, if bubbles form around the tip of the spoon oil is ready.
8. When oil is hot add the sausages and sear for 2-3 minutes or until dark golden brown. Transfer them to a baking sheet and finish cooking them in the oven for 10-15 minutes. Check to make sure there is no pink discolouration in the centre of sausages.
9. In the sausage pan, add 1 tablespoon butter, minced onion and garlic and cook until translucent and butter has browned, remove and set aside.
10. Heat pan to medium heat then place buttered bread in the pan and cook for 2-3 minutes or until golden brown and repeat for the opposite side.
11. When done, add the shredded cheese and avocado, smoked salmon trim, sour cream and an egg. Garnish with pan-fried onion and garlic, sprinkle the chopped basil. Add salt and pepper to taste.
12. Plate sausages and potatoes with toast.

ENJOY!

Recipe by Tyrone Gordon, manager at the Fisherman’s Market Burnaby