Poached Eggs, Tahini and Pan-Fried Avocado

I love this recipe – it’s simple to prepare, completely satisfying (especially if you’ve slightly overdone it the night before) and looks pretty impressive, too. Rather than using bought, processed sliced bread, I recommend a crustier loaf such as farmhouse, sourdough or rye. Once toasted, the crunch you get from them works really well with the soft egg and avocado. As for the tahini – it really tops off the dish. This protein-rich paste made from ground sesame seeds gives some real oomph.