I first had this combo at my fabulous friend Amy’s house.  It was such an amazing breakfast, I could not believe it had taken me so long to discover it.  Since that day last autumn I have had this more times than I can actually tell you!  Have everything out and ready before you begin to cook.

Ingredients  
2 slices of bread of your choice 
1 avocado 
A large pinch of chilli flakes (optional)
2 large or extra large eggs 
4 slices of pancetta or bacon (optional) 
Salt and pepper 
White wine vinegar (or red wine vinegar, cider vinegar… etc etc) 
Butter

Method  
You can either have poached or fried eggs, both are great. 

Get a pan of water on to boil if poaching. 

Put the toast in the toaster but don’t switch on yet. 

Put the pancetta in a pan with a little oil on a medium heat. 

Cut open the avocado removing the stone.  Scoop the flesh into a bowl, season with salt and pepper and add chilli flakes to your taste. 

Put your toast on. 

When your water is boiling, turn down the heat, add a splash of vinegar and crack in your eggs. Cook on a simmer for 3-4 minutes.

If frying, add a tablespoon of oil and butter and heat, add your eggs, season, put a lid on and cook for 3-4 minutes.

I like to butter my toast but this is not strictly necessary. Spread the avocado on the toast, top with the pancetta (if using) and then the eggs. Season your eggs and serve.