Heat water in a small saucepan and add a splash of white vinegar. This helps the egg white hold together as it poaches, although the effect varies slightly depending on the egg and the water.
Halve the avocado, scoop out the flesh and mash it with a fork. Season to taste with salt.
Gently swirl the water and carefully slide in the eggs one at a time. Poach until the egg white has set and the egg yolk is still soft.
Meanwhile, toast the wholegrain bread until crisp. Then spread the avocado over the warm slices.
Lift out the poached eggs with a slotted spoon, drain briefly and place them on the avocado toast.
Sprinkle with chilli flakes and serve straight away. If you like, only break the egg yolk at the table.
Good to know
When mornings need to be quick, this is the kind of plate that still looks like a proper meal. Warm, creamy and nicely rounded off with a little heat.
Swaps
Wholegrain bread → wholegrain sourdough bread (often more aromatic, also contains fibre); avocado → hummus made with olive oil (more pulse protein and fibre); poached egg → soft-boiled egg (the same nutrients, easier to make); chilli flakes → freshly ground black pepper (milder).
Allergens
Contains gluten and egg; generally suitable for children, but best to leave out the chilli. In pregnancy, only use eggs when both the egg white and egg yolk are fully set.
