This is my go to slow releasing breakfast but also makes the perfect quick and easy meal option for lunch and supper.

Ingredients

1 ripe avocado
a bunch of spinach or kale
olive oil
1 egg
crushed chillis
optional: mixed seeds
1 slice of wholewheat, soughdough or rye bread, toasted.

1. Poach or boil the egg.
2. Lightly steam the spinach or kale leaves for a minute.
3. Slice the avocado into two, and mash each half onto the slice of toast.
4. Place the spinach leaves onto the toast.
5. Place the egg on top of the avocado, drizzle a touch of olive oil, pepper, the crushed chillies and a dusting of mixed seeds.