• Crack the eggs and poor each of them in an individual glass
• Add a tsp of vinegar to the egg and slovely move the glass around to sourround the egg with the vinagar
• Cover the glass with plastic and leave in the fridge for 15 minutes
• Peel and remove the pit of the avocados and add them to a small bowl
• Squeeze the juice of the lime over the avocados rapidely in order to avoid it turning brown
• Crush the avocado using a fork. It does not need to be completeley smooth. it is even better with a bit of texture
• Chop the white part of the onion and the cilantro leaves finely and cut the tomatoes in small pieces
• Add them to the avocado mixture
• Add salt, pepper and espelette pepper to taste. You can replace the espelette pepper with some fresh chili if you have it.
• Toast the bread in a toaster or under the grill in the oven

To poach the eggs:

• Put a lot of water to boil in a big sauce pan together with ½ glass of vinegar
• Bring the glasses with the eggs close to the boiling water and let them slide, one by one, quickly into the water. Stir slowly the top of the water with a skimmer to create a slight movement in the water
• Let the eggs simmer for 3 minutes while you prepare a small bowl with ice and water
• Remove the eggs using a skimmer, and add them into the ice cold water for a short while
• Dry the eggs with kitchen paper and cut off what does not look nice around the eggs
• Add your avocado mixture onto the toasted bread and place a poached egg on top. Add salt and pepper