Tomato & Avocado Poached Egg Salad

Ingredients:

• 250g cherry vine tomatoes, halved
• 1 ripe avocado, diced
• 2 large free-range eggs
• 50g baby spinach
• 1 tbsp olive oil 
• 1 tbsp white wine vinegar 
• Salt and freshly ground black pepper, to taste
  
• Fresh thyme for garnish

Method:

1. Poach the eggs: Bring a pan of water to a gentle simmer. Add the white wine vinegar, then swirl the water and carefully drop in the eggs. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on kitchen paper.
2. Meanwhile, halve the cherry vine tomatoes and dice the avocado. Place them in a bowl with the baby spinach.
3. Drizzle with olive oil, season with salt and black pepper, and gently toss everything together.
4. Divide the salad between two plates and top each with a poached egg. Sprinkle with fresh thyme leaves for extra flavour.