First, let's tackle those poached eggs. Fill a medium saucepan with about 3 inches of water and add vinegar. Bring to a boil, then reduce to a simmer.

While the water's heating up, toast your bread until it's golden brown and crispy.

Scoop out your avocado and mash it with a fork, leaving some chunks for texture. Season with salt and pepper.

For the eggs, crack each one into a small ramekin. When the water's simmering, create a gentle whirlpool and carefully slip the eggs in. Cover and cook for 3-4 minutes for runny yolks.

Spread your mashed avocado on the toast, then lift the eggs out with a slotted spoon and place them on top. Season with salt and pepper, and add any toppings you like.