In a bowl, mash the ripe avocado with a fork. Add a dash of extra virgin olive oil and a pinch of salt.
Place the avocado on medium-sized whole wheat toast and some slices of smoked salmon.
To make the poached egg, cook it without the shell in a saucepan with boiling water for three minutes. Place the egg on the toast with salmon and avocado, finish with a touch of salt and, if desired, with spices to taste.
Accompany, optionally, with some green shoots and a topping of crushed nuts.