Ingredients (serves 2)

1 large ripe avocado

2 slices of German rye bread

Juice of half a lemon

2 eggs

Method

Cut the avocado in half and scoop out the flesh into a bowl.

Mash with a fork adding a pinch of salt and pepper and the lemon juice. Mix well.

Pop the rye bread into the toaster (it takes 2 “pops” on ours to get it toasted through)

Poach the eggs in boiling water. Egg poaching sounds simple but I know plenty of people that are alluded by the perfect egg so here’s my method….. Crack the eggs into little pots first as I don’t trust myself not to add half a shell. Using a shallow pan, I then add to simmering water for 2 minutes. So far this gets me runny eggs every time!

Divide the avocado mix between the slices of toast. Top with the egg and another crack of salt and pepper.