Poached Egg with a Twist

1 slice whole grain sourdough (gluten free if needed)
Generous spread of fetta and yoghurt mix (see below)
About 1/3 avocado diced or smashed
1 poached egg
Sprinkling of micro watercress
Sprinkling of hemp seeds or sesame seeds
Celtic sea salt and freshly cracked pepper to taste
Wedge of lemon

Fetta and yoghurt mix: mash 100g of fetta with 50g yoghurt and half a clove of finely minced garlic. This will last several days in the fridge.
Lightly toast the sourdough and spread with the fetta and yoghurt mix. Top with avocado and then the egg. Sprinkle with the watercress and hemp /sesame seeds.

Serves 1.