Toast the bread in a toaster, dry frying pan or grill pan until golden brown and crispy on both sides.

For the avocado toast with poached egg, bring plenty of water to the boil in a wide, deep saucepan. Turn the heat down to a simmer. One by one, crack the eggs into a cup and slide them into the water. Poach the eggs for 3-4 minutes or until done to your liking. Halve the avocado(s), remove the pit(s) and peel off the skin. Coarsely mash the avocado with a fork. Spread the mashed avocado over the toast. Place a poached egg on each toast. Sprinkle with the za’atar and salt to taste. Drizzle with avocado oil and garnish with coriander.

For the avocado toast with bacon, heat the avocado oil in a frying pan. Fry the bacon for 5 minutes on both sides until brown and crispy. Halve the avocado(s), remove the pit(s) and peel off the skin. Cut into slices. Slice the mozzarella. Top the toast with the bacon, mozzarella and avocado. Drizzle with extra avocado oil and sprinkle with basil and pepper to taste.

For the avocado toast with smoked salmon, halve the avocado(s), remove the pit(s) and peel off the skin. Coarsely mash the avocado with a fork. Spread the mashed avocado over the toast. Cut the salmon into strips and divide over the mashed avocado. Sprinkle with the rocket, capers and pepper to taste.

For the avocado toast with cherry tomatoes and feta, halve the avocado(s), remove the pit(s) and peel off the skin. Cut the avocado into cubes. Cut the tomatoes into quarters. Divide the avocado cubes and tomato over the toast. Crumble over the feta and sprinkle with the oregano and salt and pepper to taste.