Place a large pan of water over a high heat and bring to the boil.
Once boiling, add the vinegar to the water. (it helps with the formation of the poached eggs.)
2 tbsp white wine vinegar
Whilst the water is boiling, cut the avocados in half. Carefully remove the stone and scoop out the flesh.
2 large avocados
Add the avocado flesh into a small mixing bowl and add the lime juice, pinch of salt and a little hot sauce or similar.
1 fresh lime, 1 tsp hot sauce, 1 tbsp hot sauce
Use the back of a fork to crush the avocado until it is the consistency you enjoy.
Place the sliced bread into the toaster of under a grill and toast to your preference.
4 slices bread
The water should be boiling by now and the vinegar added. using a spoon swirl the water to create a little funnel and add the eggs to the pan.
4 large eggs
Allow them to poach for about 3 minutes so the white is set but the yolk still runny.
When poached, remove from the pan using a slotted spoon and drain on kitchen paper.
The toast should be ready so butter if needed and then add the crushed avocado to each pieces evenly spreading it out.
Top with a poached egg on each piece of toast and season with ground pepper. You have already added salt to the avocado so test before adding any more.
Add a little more hot sauce on the egg for additional heat and a little drizzle of olive oil.