• 1 slice of organic sourdough (toasted)
• ½ ripe avocado
• Himalayan salt and pepper, to taste
• 1 large medium free-range egg
• 1 tsp of white wine vinegar (to add to simmering water)

For the Hollandaise Sauce

• 2 large organic egg yolks
• ½ tbsp organic fresh squeezed lemon juice
• 100g unsalted organic butter, melted
• Pinch of Himalayan salt
• Dash of organic cayenne pepper (optional)
• Fresh finely chopped organic parsley or chives (optional)

Instructions

In a glass bowl, whisk the egg yolks and lemon juice until it is thick and frothy, then place the bowl over a pot of simmering water (don’t let the water into the bowl). Drizzle in the melted butter while whisking until the sauce starts to thicken, then remove from the heat. Season with Himalayan salt and cayenne (if using) and keep warm. Next, poach the egg by simmering a small pot of water and adding 1tsp of white wine vinegar. The water should have small bubbles breaking the surface. Crack the egg into a small bowl and carefully slide the egg into the water. Cook for 3-4 minutes until the white is set and the yolk is still runny before removing it with a slotted spoon.

Toast the bread and smash the avocado onto the toast with a fork before seasoning with the Himalayan salt and pepper. Then place the poached egg on top of the avocado, spoon the hollandaise sauce over the egg and sprinkle with the chopped parsley or chives, if using. And if you want an extra spicy kick, you could also sprinkle a few organic chili flakes on top.