Perfectly Poached Eggs on Toast with Avocado

1.Fill a medium saucepan with water and bring it to a gentle simmer over medium heat. Add the white vinegar to the water.

2.Crack each egg into a small bowl or ramekin, being careful not to break the yolk.

3.Once the water is simmering, create a gentle whirlpool by stirring the water with a spoon. This will help the egg whites wrap around the yolk as they cook.

4.Carefully slide one egg at a time into the center of the whirlpool. Cook for about 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk.

5.While the eggs are poaching, toast the slices of whole grain bread until golden brown.

6.Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork and mix in the lemon juice, salt, and pepper to taste.

7.Once the eggs are done, use a slotted spoon to remove them from the water and drain any excess water.

8.To assemble, spread the mashed avocado evenly over the toasted bread slices. Top each slice with a poached egg.

9.Sprinkle with additional salt, pepper, and fresh herbs for garnish. Serve immediately.