Poached Eggs, Avocado, Beetroot on Sourdough

Step 1

Cut the beetroot and avocado into thin slices, and set aside.

Step 2

Put on a low saucepan over a medium head, and add hot water and bring to a gentle boil. Add a drop of vinegar, mix into the water, then gently break the eggs into the saucepan. Cook for 3 minutes until the egg is cooked through, then carefully spoon out and let the excess water drain onto a plate.

Step 3

While the egg is cooking, toast the sourdough then transfer to a plate with a handful of spinach. Top one of the toast with beetroot and the other with avocado.

Step 4

Spoon an egg onto each slice of toast, then sprinkle over with the seeds. Serve immediately.