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First, halve your avocado and remove the stone. Scoop the contents out with a spoon and place into a bowl. Mash well with a fork and add a squeeze of lemon juice and a twist or two of black pepper. Cover and set aside for later.
Cook the black pudding to your preferred method (instructions on pack). We pan fried ours with a dash of oil for approximately 4-5 minutes until thoroughly cooked.
Meanwhile, poach your eggs… easier said than done if you’re not usually that adventurous! A simple method is to bring a pan of water at least 5cm deep to a medium heat. Crack your egg into a bowl, and pour off any of the especially runny egg white that surrounds the thicker white around the yolk. The fresher your eggs are, the less runny the white will be. Tip carefully into the simmering water and allow to cook for 2 minutes. Then switch off the heat and leave to sit for approximately 5 mins. Remove using a slotted spoon and set on some paper towels to drain off any excess water.
Toast your bread and spread evenly with the avocado. Top with the black pudding slices and poached eggs and serve!