Slice onion thin. Real thin. Place in a small bowl with vinegar and a scoop of sugar. They should be good to go by the time everything is ready.

Poach 4 eggs. Get a solid simmer going about a tablespoon of vinegar in the water so the eggs don't stick.

Half both avocados and remove pits. Lay pit side open on plate.

In a small blender/food processor mix about 5 tablespoons of sour cream with 1/4 jalapeno, juice from a half a lime, tablespoon of water, cilantro, salt and pepper to taste. Set aside.

Dice remaining Jalapeno, and cherry tomatoes. Place around avocado on plate.

Fill avocado holes with finished poached eggs, top with pickled red onions, Jalapeno crema, and a dash of chili powder.