Avocado and poached egg on toast

Avocados are a really nutty treat and full of awesome nutrition and all the best oils. There’s nothing I like more than an avocado and egg for breakfast and apparently, according to recent science, I have been getting it right all this time. Since Sainsburys introduced the creamy avocado to the British public in the 1970s, it has taken hold of our consciousness and manifested itself in various forms, not least, inspiring a whole generation’s choice of bathroom suite.

What you will need

2 slices of a rye or sourdough loaf

2 eggs

2 avocadoes

1 tomato

1 shallot

A squeeze of lemon juice

1 red chilli

Coriander

Vinegar

Olive oil

 

Begin by slicing the bread and toasting it.

Next, chop the tomato, shallot and chilli and combine with the avocado flesh. Season with salt and pepper, squeeze over lemon juice to taste and stir through fresh coriander. Set aside.

 

Next, for poaching the eggs. Bring a pan of water to boil. Once it’s boiling, add a splash of vinegar to it and turn it down. Immediately crack the two eggs into the pan. Leave the eggs to cook for 2-3 minutes until they start rising to the top. Remove from the pan carefully and place on some kitchen roll to drain.

Next, assemble the breakfast by sharing the avocado mix between the two slices of bread and topping each with a poached egg, a garnish of fresh coriander and a drizzle of olive oil.