Ching He Huang puts her spin on avocado toast in this easy recipe, featuring seeded rye bread, crispy fried eggs and a drizzle of soy.

Ingreadients:

• 1 tbsp rapeseed oil
• 2 large free-range eggs
• 2 slices seeded rye bread
• 1 ripe avocado, destoned, flesh scooped out with a spoon
• Drizzle light soy sauce
• Pinch ground black pepper
• Pinch dried chilli flakes (optional)
• Rooibos tea with a slice of lemon to serve (optional)

Direction

1. Heat a wok over a medium heat until it starts to smoke, then add the rapeseed oil. Crack the eggs into the wok and cook for 2 minutes or to your liking (I like mine crisp underneath and still a bit runny on top). Meanwhile, put the bread in the toaster and toast for 1 minute or so.
2. To serve, put the toast on a plate and spread each slice with the avocado. Put the eggs on top and drizzle over the soy sauce, then season with pepper and chilli flakes (if using), accompanied, if you like, by a cup of rooibos tea with a slice of lemon.