Avocado Toast with Poached Eggs

Slice the cherry tomatoes in half and finely dice 1/4 of a red onion. Place in a small bowl and set aside.

Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Add the juice from 1/2 lime, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper. Mash with a fork until mostly smooth but still slightly chunky.

Fill a medium saucepan with about 3 inches of water. Add 1 tablespoon of white vinegar and bring to a gentle simmer over medium heat.

While the water is heating, toast 4 slices of whole grain bread until golden brown.

When the water is simmering (small bubbles, not boiling), crack 1 egg into a small cup or ramekin. Create a gentle whirlpool in the water with a spoon, then carefully slide the egg into the center. Cook for 3 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel to drain. Repeat with the remaining 3 eggs.

Spread the mashed avocado evenly over the 4 toast slices. Top each slice with the tomato and red onion mixture.

Place 1 poached egg on top of each toast slice. Drizzle each with 1/2 tablespoon of extra virgin olive oil.

Sprinkle with red pepper flakes, everything bagel seasoning, and chopped fresh cilantro. Add a squeeze of the remaining lime half over the top.

Serve immediately, with 2 toast slices per person.