• Boil a pot of water, then lower the heat to a simmer; add a dash of vinegar. Create a gentle whirlpool in the water before cracking an egg in – this will help the egg white wrap around the yolk. Cook for three minutes.
• Remove the egg with a slotted spoon and drain on a kitchen paper towel.
• Arrange three slices of avocado on one slice of bread, and the egg on the other. Serve.
Nutritional value per serving: 327 kcal, 15.5g protein, 13.1g total fat
Clockwise from top left: Avocado Shake, Toasted Peanut Butter Sandwich, Cheesy Potato Gratin and Omelette. Photography: Darren Chang / Art Direction: Alice Chua