Ingredients

• For the spread

• ½ ripe avocado
• 2 tbsp Greek yogurt
• ¼ small garlic clove, finely grated
• ½ tsp lemon juice
Sea salt and freshly cracked black pepper

• For the toast

• 1 thick slice sourdough bread
• 1 fresh egg
• 2 tbsp white vinegar (for poaching)

• Toppings

• ½ cup – 20g baby spinach leaves
• 1 tsp dukkah
• 1 tsp finely chopped chives
• drizzle of olive oil

Steps

• Step 1

  In a small bowl, mash the avocado with Greek yogurt, garlic, lemon juice, garlic, salt and pepper until smooth and creamy.

• Step 2

  In a small saucepan, bring water to a gentle simmer. Add vinegar. Crack the egg into a ramekins or cups, and gently drop it in the water. Cook for 2½–3 minutes for a runny yolk.

• Step 3

  Toast the bread until golden and crispy.

• Step 4

  In a frying pan over medium heat, heat ½ tsp olive oil. Add spinach and cook for 30 seconds until just wilted. Set aside in warm place.

• Step 5

  Once toast is ready, drizzle olive oil and spread the avo-yogurt mixture over the toast, then top with the wilted spinach.

• Step 6

  Lift out the egg with a slotted spoon, place over paper kitchen towel to drain, then gently place it on top of the spinach.

• Step 7

  Drizzle olive oil, sprinkle with dukkah and chives. (Add salt and pepper if dukkah is not seasoned) Serve immediately.

Little Tips

Use a very ripe avocado and thick Greek yogurt for the creamiest spread.

Always crack the egg into a cup or ramekin first to make poaching easier and neater.