Firstly prepare for the cooking by 2/3 filling a medium sized saucepan with water and put it on to boil. Add a splash of vinegar.

Now halve the avocado and remove the stone. Place the two halves in a glass mixing bowl and squeeze the juice of half a lemon over the avocado. Add some Maldons sea salt and ground black pepper. 

Now smash the avocado with a fork until it's chunky in texture.

Next crack the eggs into separate ramekins. At the same time toast the bread. 

Now toast the bread and spread the avocado evenly over it.

By now the water should be boiling. Using tongs carefully lower the ramekins into the boiling water and poach for 4 minutes. The use of ramekins helps keep the shape of the poached egg.

Whilst the eggs are poaching lay a sliver of smoked salmon over the avocado.

Using the tongs again, remove each ramekin from the water and tip the egg out onto some kitchen paper. Then lift each egg with a spoon and gently place on top of the smoked salmon. Season with Maldons sea salt and ground black pepper and enjoy your breakfast bliss! Yum Yum!!