Poached egg on crushed avocado with gruyere cheese and buttery toast
- Put a splash of vinegar into a pot of water and simmer. Poach the eggs over a gentle heat until just cooked - about 3 minutes.
- Meanwhile, toast the bread under a grill, then butter it while still hot. Cut the avocados in half and remove the stones. Using a dessertspoon, scoop out the flesh and drop it into a bowl. Mix in the juice of the lime, season generously with salt and pepper, then spread thickly over the toast.
- Lift the eggs out of the poaching water and drain thoroughly. Place a piece of toast on each of 2 plates, then place 2 poached eggs in the middle.
- Before serving, liberally grate the cheese over the top using a fine grater.