Serves 4


  • 2 slices 7-grain bread
  • 1 avocado
  • Extra-virgin olive oil, for drizzling
  • 1/2 lemon
  • 2 eggs
  • 1 pinch red-pepper flakes
  • Salt and pepper


    Toast the bread until nicely browned on both sides. Cut the avocado in half and remove the pit. Scoop out the flesh and use a fork to smash half onto each piece of toast. Drizzle with a little extra-virgin olive oil and a squeeze of lemon juice.

    To poach the eggs, bring a sauté pan half-filled with water to a boil. Reduce to a simmer and add a pinch of salt. Crack your eggs into separate measuring cups and gently submerge them into the water and release. Gently stir the water around the eggs so that the whites gather round each egg. Turn off the heat and cover the pan. Leave to rest for 5 minutes, and then remove gently with a slotted spoon. The whites should be firm and the yolks still runny. Gently blot with paper towels and carefully place one on top of each piece of toast. Add a pinch each of red-pepper flakes, salt and freshly ground pepper before serving.

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