Bring a deep pan of water up to a boil and blanch the chard for 1 minute, then quickly sieve it and run it under the cold tap. This will lightly cook it while retaining the vibrant colours.

Make your smashed avocado; slice the avocado into a bowl with the lime juice, Aleppo chilli flakes and ground fennel, and smash it all up with a fork. Season to taste.

When you are ready to eat, toast the bread and drizzle each slice with a tablespoon of harissa oil. Then spread with some of the smashed avocado.

Put your eggs on to poach

Add a tablespoon of oil to a frying pan on high heat and saute the chard, stirring regularly, until piping hot. Season lightly before layering onto the avocado toast the topping with a couple of poached eggs. Season and spoon over the remaining harissa oil