Chop the avocado into small pieces (do not mash it as it will soak into the toast).

Put the bread in a toaster and whilst it is cooking poach the eggs.

Poach the eggs: -

Put 25mm / 1 inch depth of boiling water into one or two deep + wide + glass lidded fry pans on a medium to high heat (there must be room for the eggs to cook separately).

Add the white wine vinegar. Bring back to the boil and turn down to a gentle simmer.

Carefully crack the eggs in the pan, keep note of the order they are put in. Start a timer for 3 minutes as the first egg goes in. Using a fish slice gently check each egg is “floating” and not stuck to the base of the pan.

Put the lid on the pan and ensure the water continues to simmer and neither boils up nor cools down. Place 2 pieces of paper kitchen towel on a clean work-surface.

As soon as the timer goes lift the eggs out of the water, using the fish slice or a slotted spoon, and place on the paper towel.

Be sure to lift them out in the order they went in to ensure they are evenly cooked. Fold the paper towels over to dry the tops of the eggs.

Spread the avocado over the toasted bread and top with a poached egg.