One morning in L'Escala we really fancied eggs, so we whipped up this beauty.
To make the avocado smash, mix the avocados in a bowl with lime juice, salt and pepper.
Cut up your slices of bread.
Dice your two tomatoes and add salt and pepper.
In a pan, bring the water to simmer and add a pinch of salt. Drop the eggs in and cook for 2 minutes (for soft eggs).
Now plate up.
We added some jamón ibérico for that extra Spanish touch.
Toast the bread and spread some allioli. Add the tomatoes. Spread the avocado smash onto the toasts then place your eggs on top.
Molly, 23, London.
A tiny food pornographer, with a minor addiction to burgers and sushi. Following a dairy-free diet not by choice, but forever choosing to eat cheese and chocolate.