Heat water with the vinegar in a saucepan until it's just below boiling point. It should only barely simmer, not bubble hard.
Toast the protein bread in a toaster or frying pan until golden brown and crisp. Mash the avocado, stir in the lemon juice and season to taste with sea salt.
Crack the eggs one at a time into a small cup first. Stir the water to make a gentle whirlpool and carefully slide the egg in.
Poach the eggs until the egg whites are set and the egg yolks are still soft. Then lift them out gently and let them drain briefly.
Spread the avocado cream over the toasted protein bread. Season with a little more sea salt if needed.
Top each slice with a poached egg and serve with chilli flakes.
Good to know
When it needs to be quick but should still taste like a proper meal, this is the breakfast. Warm, creamy, crunchy – and refreshingly uncomplicated.
Swaps
Protein bread → wholegrain sourdough bread (stronger flavour, also provides fibre) | avocado → hummus (provides legume protein and fibre; contains sesame, choose one made with olive oil) | poached egg → soft-boiled egg (same base, simpler to make; hard-boiled in pregnancy) | lemon juice → lime juice (similar acidity, fresh citrus note)
Allergens
Contains egg and gluten; depending on the protein bread, it often contains milk or soya too. Generally fine for children – go easy on the chilli flakes. In pregnancy, cook the eggs until the yolks are firm rather than serving them soft.
