In a small pan, bring 300ml of water to the boil ( Add 1 tbsp vinegar to the water – this will help to hold the egg in tact).
Once boiling, crack the egg slowly into the boiling water and cook for approx 1.5 – 2 minutes.
Meanwhile in a small microwave safe bowl, season with iodised salt and cook your egg whites for 2 minutes or until firm.
Place your bread in toaster and cook until you get your desired crunch!
In a small bowl mix together avocado, ricotta, lemon juice, salt and pepper until combined. Spoon the mashed avocado over the toast, top with egg whites and your poached egg.
Finally, squeeze over extra lemon and herbs to dress.
*When using Haloumi cheese note the fat content is an additional 7g Fat for a 50g serve.