This is one of my absolute favourite breakfast/ brunches so enjoy!

Ingredients:

• 2 eggs
• 1 avocado
• Squeeze of lime
• A small piece of ginger, grated
• 1 piece of brown bread, toasted
• 1 handful of cherry tomatoes
• Chorizo, sliced (can make this recipe vegetarian by excluding the chorizo)
• Radish, sliced (optional)

Method:

1. To make perfect poached eggs, get a wide cup or bowl. Line the cup or bowl with cling film and lightly oil the clingfilm with some olive oil.
2. Crack one egg into the cling film.
3. Bunch up the top of the cling film and tie into a knot.
4. Repeat this with the other egg.
5. Put the eggs in clingfilm into a pan of just simmering water (make sure that that water is not vigorously boiling, you just need it to be simmering). Leave the eggs in the water for 4-5 minutes. After 4-5 minutes, simply cut the knot of cling film with scissors and peel away the cling film from the perfectly shaped egg. Place on the avocado toast immediately after 4-5 minutes to avoid overcooking the eggs.
6. Mash the avocado with the lime juice, ginger, some olive oil, salt and pepper.
7. Put the avocado on the toast.
8. Fry the chorizo in a pan on a medium heat. You do not need to add any oil to the pan, as oil is released from the chorizo. 
9. When the oil starts to come out of the chorizo, add the cherry tomatoes into the pan and cook for a further few minutes.
10. Place the eggs, chorizo, cherry tomatoes and sliced radish on the avo toast. Season with salt, pepper, chilli flakes (optional) and drizzle over olive oil.