Avocado and Poached Egg on Toast

A simple but oh so tasty summery breakfast or light supper

Preparation Time: 10 mins Cooking Time: 10 mins Serves 4

Ingredients

• 4 fresh eggs

• 2 ripe avocados

J uice of one lemon

1 tsp chilli f lakes or 1/2 red chilli, f inely chopped

• 4 thick slices br ead, toasted

(sour dough bread is wonderful if you can g et it)

Method

1.

Heat a pan of lightly salted water to a simmer. Crack one of the eggs into a cup, then make a whirlpool with a spoon in the water and carefully tip the egg into the water. Repeat with a second egg. Cook each egg for 3-4mins until white is barely set. Remove eggs with a slotted spoon and drain on kitchen paper. Bring the water back to a simmer and repeat with remaining eggs.

2. Meanwhile, halve and de-stone avocados. In a large bowl, roughly mash avocados, lemon juice and chilli.

Season to taste. Spread the avocado mixture over the toast, top each serving with an egg and serve immediately.