Poached egg and avocado on toast

Traditionally considered breakfast, I actually think this recipe deserves to be considered a main meal in itself. Add a salad to it and you have all the necessary ingredients that constitute a main meal: protein, fat, vitamins, fibre and carbs. 

I don't think I had an avocado for the first 30 years of my life. The first one I ate wasn't ripe enough so it wasn't a great experience. One day I ate a perfectly ripe avocado with a poached egg on toast and it was a revelation. It was absolutely delicious!

Serves: 1 person.

Ingredients:

• 2 pieces of bread
• 2 eggs
• ½ avocado
• splash of lemon/lime juice (whatever you have at home)
• splash of white vinegar
• Salt and pepper to taste

Method:

1. Mash the avocado with a fork. This can be done on top of the toast but if the bread is too soft you can tear through it so it's best to do it on a plate.
   
2. Poach the egg. After trying many different techniques to poach an egg properly, meaning cooked on the outside but soft on the inside, I settled with this being the best technique:
1. Bring a pan of water to simmer.
2. Add a good splash of white vinegar.
3. Crack the egg into an individual cup.
4. Swirl the water with a spoon/fork and drop the egg in the middle of the swirl.
5. Cook for 3 min.
6. Drain the egg thoroughly.
7. Do this for each egg individually.
3. Toast the bread.
4. Add the avocado to the top of the bread and season with pepper and lemon/lime juice as wished (I coat the top of the avocado mash with juice as it is a great combination and it cuts a bit of the richness of the avocado).
   
5. Place the poached egg on top. Season with salt and pepper.

Enjoy!