Smashed avocado with curried butter

Method

1. Toast the bread slices in a griddle pan or toaster. Using a spoon, scoop the avocado flesh out of the skins into a bowl. Add the lemon juice and olive oil and coarsely mash with a fork. Season with salt and pepper.
2. Put 1½ litres water in a large pan with the vinegar and bring to the boil. Crack an egg into a cup, stir the simmering water with a spoon to create a whirlpool, then slowly slide the egg into the water, using a spoon to fold the white around the yolk if needed. Simmer gently for 2-4 minutes depending on how you like your eggs cooked. Remove the egg with a slotted spoon and drain on kitchen paper. Repeat with the remaining eggs.
3. Meanwhile, toast the curry powder in a small pan until it smells fragrant. Add the butter and swirl until melted and combined. Season with salt.
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4. Spread the avocado on the toast. Top each slice with an egg, then pour over some curried butter. Scatter with mustard cress or herbs and eat straightaway.