Instructions

1. 1

   Bring a pot of water to a gentle simmer, add the vinegar and lower the heat until the water is barely trembling.

2. 2

   Crack each egg into a separate cup. Stir the water into a swirl, slide in one egg at a time and poach for about 3 minutes, then lift out with a slotted spoon.

3. 3

   Meanwhile, toast the bread until golden. Roughly mash the avocado flesh with the lemon juice and a pinch of salt and spread it thickly over the toast.

4. 4

   Set a poached egg on each avocado toast, sprinkle with chili flakes and freshly cracked pepper and serve at once.