ripe avocados 2
lemon 1, juiced
sea salt and freshly ground
vinegar 1 T
free-range eggs 4
French loaf, toasted, for serving
1 Toss the avocado flesh with the lemon juice and season to taste.
2 Place the vinegar in a saucepan of water and bring to a gentle simmer. Swirl the water in the saucepan as you break in 1 egg. Poach for 3 minutes, then remove using a slotted spoon. Repeat with the remaining eggs.
3 Arrange chunks of toasted French loaf and the avocado in bowls and top with the poached eggs. Season with black pepper.