In a small frying pan over a medium heat, heat the chopped plum tomatoes with the vodka and four of the anchovies (chop them to make them break down in the tomato), a sousing of Worcestershire sauce, generous grind of black pepper, scattering of smoked sea salt and as much Tabasco chilli sauce as you like. Heat fairly vigorously until the liquid cooks off and you are left with thickened tomatoes.

Meanwhile toast the rye bread and poach the eggs. My preferred method for poaching eggs - which yields this curious square shape - is to microwave them one at a time in a small plastic container on a medium heat for one minute ten seconds then a further ten seconds on high. Your own microwave strength may vary so tweak these timings/temperatures if your eggs are prone to spitting or not cooking within this time. Prior to cooking, smear oil over the surface of a small microwave proof plastic container, pierce the yolk gently in two places and cover lightly with a pierced piece of cling film.

To serve, top the rye toast with cooked down tomatoes and the poached egg. Criss cross with two more whole anchovies each and a fan of ripe avocado slices.

Serve immediately - with a Bloody Mary cocktail to hand.