Halve the avocado, remove the stone and scoop the flesh into a bowl. Mash it with a fork.
Mix the avocado with the lemon juice, chilli flakes and salt until you have a coarse cream.
Toast the bread until golden brown and crisp. Then spread the avocado cream evenly over it.
Heat water in a saucepan to just below boiling point. Crack the eggs into the water one at a time and poach until the egg whites are set and the egg yolks are still soft.
Carefully lift the poached eggs out of the water and let them drain briefly.
Lay the eggs on the avocado-topped bread and serve straight away, with a little extra chilli on top if you like.
Good to know
When breakfast can be savoury, this is the kind of bread I really fancy. Creamy, warm and with just that little kick of heat to start the day.
Swaps
Bread → sourdough bread; poached egg → soft-boiled egg (same main nutrients, simpler to make; hard-boiled in pregnancy); chilli flakes → fresh herbs (milder, nicer for sensitive eaters); lemon juice → lime juice (similar aroma, also provides a little vitamin C)
Allergens
Contains egg and gluten (bread). For children, season mildly; in pregnancy, only eat the eggs cooked right through rather than with a runny yolk.
