4 slices of multi seeded loaf (or bread of your preference)
4 slices of ham
4 large eggs
Salt to taste
115g salted butter
3 large egg yolks
3 teaspoons lemon juice
Take your 4 slices of bread and spread butter on one side, place the buttered side on your pan and butter the other side. Cook and flip until crisp then remove to serving plates.
To make the hollandaise sauce, add the 3 egg yolks into the blender. Melt the butter and pour in slowly with the blender on low. Next add in the lemon juice, CBD oil, and pepper and turn the blender speed up. Leave to sit until serving.
Smash the avocado leaving it chunky in texture, add in a splash of lemon juice and a pinch of salt. Spread the smashed avocado on the toast.
Using the same pan that was used for the toast, crisp up the ham and then place it on the toast.
Finally, to poach the eggs fill a large pan with water and a generous amount of salt a bring up to simmer. Just before boiling point turn down the heat to medium and crack the eggs in one by one. Poach for 4 minutes and then drain on paper towels.
Place the eggs on the toast and garnish with parsley, coriander, or black pepper.