For the bread

1 slice of whole wheat bread

1 clove of garlic

1 tablespoon of olive oil

For the avocado mixture

½ ripe avocado

1 teaspoon of pepper paste

For topping

½ roasted green pepper – finely sliced

For the poached egg

1 tablespoon of fresh cheese curd - 25 g

1 egg – at room temperature

Water

1 tablespoon of grape vinegar

For the bread

1. Place a pan on the stove and heat it up. Cut the bread into slices.
2. If you end up with large slices, divide each slice in half.
3. Smash the garlic to extract its flavour, then rub the garlic over the bread to infuse it with garlic flavour.
4. Apply an equal amount of olive oil to each bread slice, place the slices in your heated pan and fry them well on both sides.

For the avocado mixture

1. Slice the avocado in two and put one half into a mixing bowl.
2. Add the pepper paste and combine the ingredients by using a fork to make a mash.

For the topping

1. Finely slice your roasted green peppers.

For the poached egg

1. Add water to a sauce pan, put it on the stove and bring to a boil.
2. Crack the egg into a bowl.
3. Add grape vinegar to the boiling water and reduce the heat.
4. Create a vortex by swirling the boiling water with a spoon and carefully place the egg in the water. Then wait 3-4 minutes for it to cook.
5. Place the cooked poached egg on a counter lined with paper towels and remove any excess water.

To combine

1. Place your crispy breads on the counter and spread the avocado mixture over them.
2. Drizzle the cheese curd over. Place the sliced avocado on the cheese.
3. Sprinkle the thinly sliced roasted peppers over the avocado.
4. Finally, place your poached egg and serve warm by placing the other slice you have prepared next to the open-faced avocado toast.