Smashed avo with eggs & spinach on toast

Instructions

1. Remove the pit from the avocado, then use a spoon to scoop the flesh into a medium bowl. Use a potato masher or a fork to crush the avocado, allowing for a pasty, but chunky texture. Season with a generous pinch of salt and pepper and squeeze in fresh lemon juice to taste. Mix well to combine.
   
2. Heat a medium frying pan over medium-high heat with a drizzle of olive oil. When hot, add the baby spinach leaves with a generous pinch of salt and pepper and cook, stirring for 1-2 minutes, or until just wilted. Remove from the pan.
   
3. Wipe out the frying pan with a paper towel, then return to medium heat. While the pan is heating, crack the eggs into a medium bowl, add a generous pinch of salt and pepper and whisk well with a fork or whisk to scramble. Add another drizzle of olive oil to the pan, then pour in the eggs and stir with a heat-proof spatula, until just set. Remove from the heat.
   
4. To serve, divide toasted bread between plates and evenly spread over the smashed avocado. Top with the wilted spinach, tomato and the eggs. Drizzle with a little extra olive oil if you like, and serve with the prepared fruits.