To make the eggs, in a stock pot, pour 8 cups of water and bring to a gentle simmer. Stir in the vinegar. Place a few pieces of paper towel or a clean kitchen towel on a plate near the stove.

Stir the water a bit to create a whirlpool. Crack one egg into a small bowl, then slowly slide it into the simmering vinegar water. Repeat this process with the remaining eggs. Cook 3-5 minutes or until the egg white is set.

Remove the eggs with a slotted spoon and place on the paper towel, sprinkle with salt.

To make the toast, in a bowl combine the avocados, lemon zest and juice, salt and pepper and mash with the back of a fork. Taste and adjust the seasoning as necessary.

Toast the slices of bread. Spread the mashed avocado on the toast and top each with a poached egg. Serve immediately.

The poached eggs can be prepped in advance and stored in an airtight container for up to 4 days in the refrigerator. Heat in microwave for 30-60 seconds or until heated through.