ingredients

• 1 bag mixed salad leaves
• 50ml white wine vinegar
• 1 lemon 

Method

• Grill the bacon on high heat until crispy on both sides. Once cooked, leave to one side.
• Boil 2 litres of water in a large saucepan with the white wine vinegar.
• Halve the avocados, removing the stone and spooning the flesh into a bowl. Squeeze the juice of 1 lemon over the avocado with a pinch of salt and pepper, mash together.
• Crack the eggs into the boiling water and cook on
  high heat for 2 minutes, longer if you prefer hard-boiled. You can do this in two rounds if you only have a small saucepan.
• Meanwhile, slice the muffins in half and lightly toast.
• Remove the eggs from the water with a large spoon onto a plate with a paper towel to absorb some moisture.
• Build the muffins with the avocado mixture, salad leaves and bacon.
• Top each half of the muffins with a poached egg and season with salt and pepper.