Poached eggs with avocado, beetroot and spinach

Instructions

1 Gently toss the avocado in a bowl with the beetroot, spinach, olive oil, hazelnuts and lemon juice. Season with ground black pepper and set aside.

2 To poach the eggs, heat a large pan of water until it bubbles gently. Crack an egg into a cup, then slide the egg into the water, lowering the cup as close to the water as possible. Using a dessertspoon, gently fold any stray strands of white around the yolk. Repeat with the remaining eggs. Cook each egg for 2–3 min, then remove with a slotted spoon and drain on kitchen paper.

3 Divide the avocado mixture among 4 plates, then serve the eggs on top, sprinkled with ground black pepper.