Method

1. Add one egg, milk and parmesan to a bowl and mix well with a fork. Season with a little salt and pepper (go easy on the salt). When combined, add your Lo-Dough. Leave this mix in the fridge for a minimum of 30 minutes, for the Lo-Dough to absorb the liquid.

2. In another pan poach your second egg to your liking (we recommend soft-poached). To poach your egg, bring your pan to just below boiling and add a splash of vinegar, than add your egg. Cook for 2-3 minutes or until the white is set. Make sure your egg is as fresh as possible when poaching.

3. Meanwhile, on a low heat, add the butter/spray oil to a frying pan and gently fry the eggy Lo-Dough until golden brown. The Lo-Dough will be a little fragile after soaking, so treat it carefully.

4. Once everything is cooked, stack up on a plate - french toast first, then the smashed avocado, the egg, the tomatoes and a seasoning of salt and pepper. Finish with a final grating of parmesan and a few slices of chilli if desired.