Open tortilla with egg, salmon and avocado

Name: open tortilla with egg, salmon and avocado
Total time: 20 min
Yield: 4
Ingredients: 2 ready to eat baby avocado; 4 corn tortilla wrap; 4 egg; 100 gram smoked salmon; 2 tablespoon anchovy fillet rolls with capers; 1 tray shiso purple

Ingredients

2 ready to eat baby avocado
4 corn tortilla wrap
4 egg

100 gram smoked salmon
2 tablespoon anchovy fillet rolls with capers
1 tray shiso purple

Directions

Halve the avocados and remove the kernel. Scoop the flesh from the skin with a spoon and cut into slices.
Heat a frying pan or grill pan without butter or oil. Put the tortilla wrap in the pan and break the egg in the middle. Fry the egg over low heat just until the yolk stays soft.
Place on a plate and spread the salmon, slices of avocado and capers over it. Keep warm under aluminum foil. Repeat for all eggs.
Season with freshly ground black pepper and garnish with leaves of shiso purple.