First of all put a large pan of water on and bring it to a rolling boil ( just under boiling)

Slice you mushrooms and fry in a little olive oil. Season them with salt and pepper.

Meanwhile, cut your avocados in half, remove the stone and scoop out the two halves with a spoon into a bowl.

Season with salt and pepper, lime juice and add the chopped garlic. Mash with a fork to your liking and add chopped coriander. Check the taste.

So your mushrooms should be cooked, keep warm in the pan. Toast your bread.

Crack your eggs into 4 small cups to make it easier to tip into the poaching water.

The water should have some bubbles but not boiling vigorously, about 90-95 degrees. Put a slotted spoon in and spin the water from the centre gently clockwise(this will help the egg spin around itself to set neater. Use the freshest eggs possible and this will result in a better poached egg.) spin the spoon a couple of times and tip your eggs in the centre ‘mini vortex’  leave for 3 minutes approx and they will float when ready and have a jelly like consistency. Be careful not to check them too early as this might break the eggs.

Remove with slotted spoon onto kitchen paper to remove the water.

Plate the dish now. Toast first, then add avocado, mushroom and poached eggs on top.

Garnish with parsley and sliced spring onions.