For the poached eggs:
Boil the water: Fill a medium saucepan with water (about 3-4 inches deep) and bring it to a gentle simmer over medium heat. Add the tablespoon of white vinegar to the water. This helps the eggs hold their shape when poaching.

1. Poach the eggs: Crack the eggs one at a time into a small cup or bowl. Gently slide each egg into the simmering water, one at a time, being careful not to break the yolk. Use a spoon to gently stir the water in a circular motion to help the whites wrap around the yolk. Let the eggs cook for about 3-4 minutes for a soft, runny yolk or 5 minutes for a firmer yolk. Once done, use a slotted spoon to remove the eggs and set them aside on a plate lined with paper towels to drain.
2. For the avocado toast:
   Toast the bread: While the eggs are poaching, toast the bread in a toaster or on a grill pan until golden brown and crispy. You can also use a regular skillet to toast the bread, drizzling it lightly with olive oil for extra flavor.
3. Mash the avocado: While the bread is toasting, cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork until it’s mostly smooth but still a little chunky. Season with salt, pepper, and any additional seasonings you like (e.g., lemon juice or chili flakes).
4. Assemble the toast: Spread the mashed avocado evenly over the toasted bread slices. Make sure to cover the entire surface for maximum flavor.
5. To Serve:
   Top with poached eggs: Place a poached egg on top of each slice of avocado toast. Season with a little more salt and pepper.
6. Optional toppings: You can drizzle a little olive oil, sprinkle chili flakes, or add fresh herbs like cilantro or parsley for extra flavor. A squeeze of lemon juice also adds a nice tangy touch.
7. Serve immediately: Enjoy your avocado toast with poached egg warm, with your favorite drink, like coffee or fresh juice.