Bring a large pan of water to the boil and season with a little salt. Empty the eggs into two separate cups and reduce the water to a simmer. Use a spoon to swirl the simmering water and then one after the other, tip the eggs quickly into the water. Allow the water to settle and then cook the eggs for 2-3 minutes depending on how set you prefer the yolk.
Meanwhile, place the back bacon on a baking tray and grill for 4-5 minutes or until cooked through and golden. Scoop the flesh of the avocado in to a bowl and mash with a fork, seasoning with salt and pepper.
To serve, toast the slices of HovisⓇ Soft White and then spread the avocado mixture on top. Next, add 2 rashers of bacon and then the poached egg, season with a final sprinkle of pepper and serve immediately.
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