SERVES 2 (or 1 as a large breakfast)
1 large avocado
1 large tomato
2 slices of bread
2 fist fulls of spinach
2 tbs lemon or lime juice
1 baking tray
Pre-heat oven to 180°C.
Slice the tomato, place on baking tray. Lightly oil. Lightly salt. Put in the oven for approx. 10 mins.
Take the stone outta the Avocado, scoop out the flesh and place in a bowl. Crush with a spoon and mix in either the lemon or lime juice and chilli flakes until spreadable, and add salt and/or pepper to taste.
Drop the bread into the toaster, and add eggs to the boiling water – they’ll be poached when the bread is toasted (just shy of 3 mins for runny eggs).
Spread the avocado onto the toast, and top with a poached egg.
Add fresh spinach leaves to the side, and top with the baked tomato slices.