Serves 2

4 streaky bacon rashers, halved widthwise
1 avocado, lightly smashed
2 slices sourdough bread, toasted
Salt and black pepper
Juice of ½ a lemon
4 radishes, sliced
40g Feta, crumbled
2 tbsp cress
Extra-virgin olive oil, for drizzling
2 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