4 slices of wholegrain rye bread (or any type of high fibre bread you like)
1 ripe avocado halved, peeled and de-stoned
50g baby spinach (a large handful)
Some fresh basil leaves to garnish (optional)
Sea salt and ground black pepper
Bring a large saucepan of water to a gentle simmer over a low-medium heat. Add the white wine vinegar to the water.
Crack an egg into a small jug and slowly pour it into the water. Repeat with each egg and leave to poach for approximately 3 minutes. Alternatively, you can use an egg poaching pan.
While the eggs are cooking toast the bread using a toaster or under a grill.
Once toasted scoop out ½ the avocado and spread it over a slice of toast. Do the same with the other 3 slices. Make sure it’s spread evenly, season with a pinch of salt and black pepper if you wish, then top with the spinach leaves.
Using a ladle scoop the poach eggs out of the water. The egg white should be firm, yet the yolk should still be a little soft. Blot the eggs with kitchen paper to ensure they’re not too wet before placing each egg on top of the avocado and spinach topped toast.