Ingredients
Method
1.Heat a large frying pan over medium heat. Add sunflower seeds and pepitas; cook, stirring, for 2 minutes or until seeds are toasted. Remove from pan.
2.Heat 1 tablespoon of the oil in same pan over high heat, add half the mushrooms; cook, stirring occasionally, for 4 minutes or until browned lightly. Transfer to a large bowl; cover with foil to keep warm. Repeat with another tablespoon of the oil and the remaining mushrooms.
3.Return all mushrooms to pan, stir in garlic, chilli and water; cook for 1 minute or until fragrant. Remove from heat; stir in lemon juice; season to taste. Transfer to bowl; cover with foil to keep warm.
4.Meanwhile, to poach eggs, half-fill a large, deep frying pan with water, add vinegar; bring to a gentle simmer. Break 1 egg into a cup. Using a wooden spoon, make a whirlpool in the water; slide egg into whirlpool. Repeat with a second egg. Cook eggs for 3 minutes or until whites are set and the yolks remain runny. Remove eggs with a slotted spoon; drain on a paper-towel-lined plate. Keep warm. Repeat poaching with remaining eggs.
5.Divide mushroom mixture among plates, top with eggs, smoked salmon, seed mixture and chervil; season.
