Serves 2

Ingredients:

2 free range eggs

1 ripe avocado

Drizzle of lime or lemon juice (optional)

2 teaspoonfuls of white vinegar

Ground black pepper

Ground sea salt (optional)

Pinch of smoked paprika

Virgin olive oil

Sourdough or walnut and raisin bread/toast

Method:

Add the vinegar to the water which will stop the egg whites separating. Gently add the eggs and poach for 4 minutes keeping the water lightly simmering or until just set.

Halve the avocado lengthwise and remove the stone, slice or mash the avocado flesh and place on top of the toasted bread with a little virgin olive oil. Drizzle with lime or lemon juice and season with a black pepper and a very small amount of sea salt.

Nutritional highlights:

Avocado is a provider of healthy monounsaturated fat. Poached eggs provide us with lean protein  and reasonable amounts of that elusive nutrient Vitamin D. They also contain selenium and Vitamin E, two anti-oxidants which may reduce the risk of damage to blood vessels.

* Eggs remain a potential source of salmonella and should be avoided by pregnant women, the elderly, very young or people with poor immune systems, unless very well cooked.