Method

Remove the beetroot leaves but leave about 1cm of the stems intact. This will prevent the colour of the beetroots from bleeding out. Place the beetroots in a saucepan and cover with cold water. Bring up to a boil and simmer for 15-18 minutes until tender.

Strain and refresh under cold water. Remove the stems and skins by peeling the skin off with your fingers. Cut the beetroot into quarters. Drizzle with a little oil and season with salt and pepper, to taste.

Roll the chevin log in the chopped chives until completely covered. Slice into 8 slices.

Bring a saucepan of water up to a gentle simmer and add a good splash of white vinegar. Break an egg into a teacup and gently slide the egg into the simmering water. Allow the egg to poach for 1-2 minutes until the white is set but the yolk is still soft. Remove with a slotted spoon and place the egg on kitchen paper to drain. Repeat with the remaining eggs.

To assemble
Spread each slice of rye toast with Westfalia Plain Guacamole. Arrange the chevin slices and beetroot wedges on top. Add an egg to each slice of toast and sprinkle a small pinch of chilli flakes over the top. Garnish with basil or baby spinach leaves.

TIP: Meat lovers can add streaky bacon, cooked until crispy, to this sandwich. The saltiness from the bacon is delicious with the creamy Westfalia Plain Guacamole and sweet beetroot.