Pesto Scrambled Egg with Avocado & Spinach

Cut the avocado in half, lengthways, remove the stone and scoop out the flesh in one piece with a dessertspoon.

Slice thickly and squeeze over lemon juice to prevent it from discolouring.

In a bowl add the eggs, cream and the pesto, season with some salt and black pepper and whisk.

Melt the butter in a small saucepan then add the egg mixture and cook on a gentle heat, gently stirring until set, but still soft.

Cut the bagels in half, toast and lightly butter them.

Place spinach leaves on top of the four sides, then avocado and finally, top with the scrambled egg mixture.