To poach the egg, fill a saucepan with water and add a dash of vinegar. Bring water to boil then reduce temperature to just a simmer. Break egg into small cup. Using wooden spoon, stir water to create a whirlpool, then drop egg into centre. Cook for 2-3 minutes for a soft yolk (3-4 for firmer). When ready remove with slotted spoon and drain off any water.
Meanwhile toast bread.
To serve, layer rocket (or mixed lettuce or baby spinach), avocado and egg on top of the toast. Season to taste with pepper. Enjoy.
There are 253 calories in 1 serving of Poached Egg & Avocado Toast.