One of my favourite breakfast dishes, also enjoyable any time of day. Served on a slice of Moni’s Sunflower Seeds toast, you get the layers of different textures the crispness of the toast, smoothness of the avocado and the gorgeous runny yolk of the egg.

Serves 1 | Prep time: 5 minutes | Cooking time: 5 minutes

Ingredients

Toasted slice from Moni’s quinoa bread selection
½ avocado
1 egg
salt & pepper
white vinegar

Boil some water in a pan and add some salt at the start. Once the water nears boiling pint, add white vinegar in a quantity that equates to a 1/4 of the volume of water used. Once it reaches boiling point, turn the heat down and allow to simmer. Crack the egg open into a small bowl and then gently pour into the water. Watch carefully until the whites start to harden. The trick then is to take the egg out once you can feel that the whites have just hardened, but the yolk is still runny. Pour out the water mixture and rinse the pan. Pour some fresh water and bring to the boil again.

Peel the skin of the avocado and lightly crush the flesh in a bowl. Season with salt and pepper. Toast the quinoa bread very well. Spread a generous amount of the avocado on the toast.

Place the egg in the boiled water to wash and heat for a few seconds only. Place on the avocado and toast and just enjoy.