Bring a small pot of water to the boil, reduce to a gentle simmer. Swirl water with a spoon to create a whirlpool then add eggs, one at a time. Poach for 3 minutes until still soft in the centre. Remove gently with a slotted spoon and set aside on a plate.
Meanwhile, in a medium bowl toss together fennel, watercress, lemon juice and olive oil. Then season with salt and pepper.
Top the Bakers Delight toast with hot smoked salmon, fennel and watercress salad and a poached egg. Season with salt and pepper and serve immediately.
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