• 4 eggs
  • 1 tbsp white wine vinegar
  • 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


  1. Bring a large saucepan of water to a gentle simmer over a low-medium heat.  Add the white wine vinegar to the water.
  2. 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.
  3. While the eggs are cooking toast the bread using a toaster or under a grill.
  4. 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.
  5. 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.
  6. Sprinkle with basil leaves if you want and enjoy!

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