Poached eggs on avocado toast

Ingredients

For 1 serving

• Eggs2
• Avocado60 g
• Whole wheat bread1
• Lemon juice1 teaspoon
• Cayenne pepper1 pinch
• White wine vinegar1 tablespoon
• Saltto taste

Contains: gluten, eggs, sulphites,

Method

1. Bring a small pan of water at least 8 cm deep to a gentle simmer with the vinegar; crack each egg into a cup and put the wholemeal bread on to toast.
2. Meanwhile halve the avocado, scoop out the flesh and mash it with a fork with the lemon juice and a pinch of salt, until creamy but still a little chunky.
3. Turn the heat down until the water barely simmers, make a whirlpool and slide in one egg at a time; cook for 3 minutes, until the white is set and the yolk still soft, then lift out with a slotted spoon onto kitchen paper.
4. Spread the avocado on the toast, lay the eggs on top and finish with a pinch of chilli powder.