Poached egg toast

Prepare the ingredients: slice the avocado and cut the red fish into thin strips.

Toast the bread slices in a dry pan or toaster until golden brown.

Prepare the poached eggs: bring water to a boil in a pot, add a pinch of salt and 1 tbsp of oil. Reduce the heat to a minimum, carefully pour the eggs into the water one by one. Cook for 3-4 minutes until the white is firm and the yolk remains runny. Carefully remove the eggs with a slotted spoon.

Place spinach on the toasted bread, top with avocado slices and red fish.

Carefully place the poached egg on top of the fish.

Add half a teaspoon of pesto sauce to each toast.

Serve the toast immediately after preparation.