Avocado Toast with Smoked Pork Neck

For the avocado salsa, choose a ripe, soft avocado and mash it with a fork, keeping a slightly chunky texture. Add the finely chopped red onion, crushed pumpkin seeds, and chopped parsley. Season with olive oil, salt, pepper, minced garlic, lemon juice, and lime juice.

Place the smoked pork neck on a baking tray and roast in the oven using the top-heat setting at 180°C for 15 minutes, until the surface is golden and lightly browned. Bring water to a boil in a saucepan, then add the vinegar and salt. Stir the water to create a whirlpool and carefully crack the egg into the center so that the swirling water helps it keep its shape. For a runny yolk, cook for 2 minutes; for a medium-set yolk, cook for 3 minutes.

Toast the bread, then top with the avocado salsa, roasted smoked pork neck, and poached egg.