1. First make the sauce for glazing the noodles, melt the butter in water, beat an egg to leave the yolk and stir finely, then stir in insulated water until it thickens, take out the bowl, mix with the butter and continue stirring.
2. Take it out and let it cool after stirring over water.
3. Beat another egg into a bowl, boil a pot of hot water, add a little vinegar and salt to help the egg white solidify quickly, and slowly put the egg down after boiling the water.
4. Turn off the heat and simmer for three minutes to remove.
5. Now you can set the plate. I will make the bottom with a stick, cut long slices and fry on both sides in an olive oil pan. It has a crispy texture, and then put a layer of lettuce leaves, fry two slices of bacon, drop a few drops of soy sauce to taste, and fry it well. Lettuce on top.
6. Finally, put the boiled poached egg on top, cut the avocado and mango into pieces and place them on a plate. Sprinkle black pepper on the egg and glaze the noodles with the cold sauce.
7. The poached egg does not need to be cooked for too long, otherwise there will be no effect of loosening the heart when cut open, and it is best if it is half-cooked.
