Toast the Bread: Start by toasting your four slices of whole grain bread until they are golden brown and crisp. You can use a toaster or place them under a hot grill for 2-3 minutes per side. Once toasted, set them aside on your plates.

Prepare the Avocado: While the bread is toasting, cut the avocados in half, remove the stones, and scoop the flesh into a medium-sized bowl. Add the fresh lemon juice straight away.

Mash the Avocado: Using a fork, gently mash the avocado against the side of the bowl. I prefer a slightly chunky texture rather than a completely smooth puree, as it adds more character to the dish. Stir in half of the chilli flakes, and season generously with flaky sea salt and black pepper.

Cook the Eggs: Heat the olive oil in a large non-stick frying pan over a medium-low heat. Crack the eggs directly into the pan. Cook for 3-4 minutes, or until the whites are fully set but the yolks are still runny. Alternatively, you can poach your eggs. For a great guide on poaching, BBC Good Food has a foolproof method.

Assemble the Toast: Spread the mashed avocado evenly over the four slices of hot toast, dividing it equally.

Top and Garnish: Carefully place a cooked egg on top of the avocado on each slice. Sprinkle over the remaining chilli flakes, another small pinch of sea salt, and the freshly chopped chives or coriander. Serve immediately and enjoy.