Fill a saucepan with about 3 inches of water and bring it to a gentle simmer over medium heat. Add the white vinegar. Crack a very fresh egg into a small ramekin. Stir the simmering water to create a gentle vortex, then carefully slide the egg into the center. Cook for 3-4 minutes for a runny yolk. Remove the egg with a slotted spoon and place it on a paper towel to drain. Repeat with the second egg.

While the eggs are poaching, toast your sourdough slices until they are golden brown and crisp. A good toast is crucial for a non-soggy base. You can use a toaster, or toast them in a pan with a little butter for extra flavor.

Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add the lemon juice (which prevents browning), a pinch of salt, and black pepper. Mash it with a fork, leaving it slightly chunky for a better texture.

Spread the mashed avocado evenly over the two slices of toasted bread. Gently place a poached egg on top of the avocado on each slice.

Finish your masterpiece with a sprinkle of flaky sea salt, a pinch of red pepper flakes, and a scattering of fresh chives. Serve immediately and enjoy the perfect bite.