Smashed avocado toasts with feta, bacon and poached eggs

1 Cook the bacon in a frying pan or under a hot grill until golden and lightly crisp.

2 Divide the smashed avocado between the slices of sourdough toast. Season to taste with salt, pepper and lemon juice.

3 Layer over the rashers, followed by the sliced radishes, Feta and cress. Drizzle lightly with extra-virgin olive oil.

4 Poach the eggs in simmering water for four minutes or until cooked to your liking.

5 Carefully place the poached eggs on top, and add a final pinch of salt and pepper to serve.

Per serving: 516kcals, 35.7g fat (10.3g saturated), 27.4g carbs, 1.9g sugar, 23.5g protein, 7.9g fibre, 1.091g sodium