Put the avocado, 2 tablespoons of lemon juice, and garlic in a food processor and process until smooth and creamy.

Fill a wide saucepan with boiling water from the kettle. Bring it to a very light simmer over a medium heat, add a pinch of sea salt.

Crack one of your eggs into a cup. 

Use a knife to swirl the water in a wide circular motion to create a whirl pool and gently pour the egg from the cup into the water in one fluid movement. Repeat with the other egg. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you're using them straight from the fridge). To check whether they're done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it looks or feels too soft put it back and give the eggs a minute or two more in the water to firm up.

Meanwhile, grill the bacon until crispy.

To serve, place the eggs on top of two tomato slices and top with the avocado sauce and crispy bacon.

Season with sea salt and freshly ground black pepper.