Halve and pit the avocados, scoop flesh into a bowl. Mash with a fork until slightly chunky. Stir in lemon juice, olive oil, 1/2 tsp sea salt and 1/2 tsp black pepper. Adjust seasoning to taste and set aside.

Toast the bread

Heat a skillet over medium heat and add butter or a little olive oil. Toast the bread slices 1–2 minutes per side until golden and crisp. Keep warm.

Poach the eggs

Fill a medium saucepan with 3–4 inches of water and bring to a gentle simmer. Add white vinegar. Crack one egg into a small bowl. Stir the water to create a gentle whirlpool and slip the egg into the center. Poach 3–4 minutes for a runny yolk or 5–6 for firmer yolk. Remove with a slotted spoon and transfer to a paper towel-lined plate. Repeat with remaining eggs. Season lightly with salt and pepper.

Assemble: Spread avocado mixture evenly over toasted bread. Top each slice with a poached egg. Sprinkle chili flakes, remaining salt and pepper if desired, and garnish with microgreens or chopped chives. Serve immediately.

Mixed Berry Yogurt Parfait

Mix yogurt: In a bowl, stir together Greek yogurt, honey (or maple) and vanilla until smooth and slightly sweetened.

Layer parfaits: In four serving glasses or bowls, spoon a couple tablespoons of yogurt, add a layer of berries, then a sprinkle of granola. Repeat to fill each glass, finishing with berries and a drizzle of honey and a sprinkle of toasted almonds if using.

Chill briefly or serve immediately. Leftover granola can be stored separately to keep it crisp.

Crispy Breakfast Potatoes

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

Prepare potatoes: Wash and, if desired, peel potatoes. Cut into 1/2–3/4-inch cubes. Pat dry with a towel to remove excess moisture.

Season and roast: Toss potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt and pepper until evenly coated. Spread in a single layer on the prepared sheet, leaving space between pieces for crisping. Roast 25–30 minutes, turning once halfway, until golden and crisp.

Finish: Sprinkle with chopped fresh parsley before serving.

Beverage: Fresh Citrus Iced Tea

Brew tea: Place tea bags in a heatproof pitcher and pour 4 cups boiling water over them. Steep 4–5 minutes for strong flavor, then remove tea bags.

Sweeten and cool: Stir in honey or simple syrup until dissolved. Add orange juice and lemon juice. Taste and adjust sweetness or citrus as desired. Let cool to room temperature, then refrigerate until chilled.

To serve: Fill glasses with ice, pour chilled citrus iced tea, garnish with mint sprigs if using.