by Leah Halmagyi


  • 2 ripe avocadoes
  • 4 eggs
  • 4 slices rye bread (or gluten free bread)
  • 50g unsalted butter, at room temperature
  • 2 Tbsp extra virgin olive oil
  • 4 cups baby spinach leaves
  • finely grated zest of 1 lemon
  • sea salt flakes and freshly ground black pepper
  • 1 tsp Korean chilli flakes


Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 4

1 Halve the avocadoes, remove the stones, and scoop the flesh out neatly. Slice in fine parallel lines, then spread gently to make a fan. Coil gently to make a rose.
2 Put the eggs into a saucepan of cold water. Set over a moderate heat and bring to a high simmer. Cook for 3 minutes, then remove from the water and peel. Halve with a damp knife.
3 Toast the rye or gluten free bread until crisp. Pour the oil into a skillet set over a high heat. From the garlic for 1 minute, then add the spinach and lemon zest, cooking until wilted.
4 Place the avocado rose on the toast, season with salt and pepper, then scatter with Korean chilli flakes. Make small piles of spinach, then arrange the eggs on top.