1. For the avocado mash:

• Scoop out 1/2 an avocado and use a fork to mash it in a bowl with the tofu and a squeeze of lemon juice.

2. For the soft-boiled eggs:

• Fill a medium pot with water and sea salt and bring the water almost to boiling.
• You should see the tiny bubbles forming and maybe a few larger ones (if it starts boiling that’s OK, it will still cook fine!).
• Once nearly boiling, carefully lower 4 eggs into the water and reduce heat to a simmer (i.e. the lowest setting).
• Set a timer for 5-6 minutes and remove eggs as soon as the timer goes off and gently place them in the ice bath to chill.
• After they have cooled, peel them and set aside.

3. To assemble each serving: 

• Use the sweet potato slices from 1 potato to make a 2 grid-like structures on the plate (or you can fan them out slightly).
• Top each structure of potato slices evenly with baby spinach, avocado mash, tomato slices, goat cheese crumbles, radish matchsticks and one soft-boiled egg.
• Pierce the middle of the egg and let all the yolk pour out.
• Sprinkle liberally with sea salt and pepper. Enjoy!