Avocado Toast with Poached Egg

Cut the avocado in half, remove the pit, and mash the flesh with a fork in a bowl; add lime juice, salt and black pepper to taste and mix until smooth.

Toast the bread slices in a toaster or on a dry skillet until golden and crisp.

Bring about 1.5 L of water to a boil in a saucepan, add the vinegar and reduce the heat to a gentle simmer with no vigorous bubbling.

Carefully crack each egg into a separate cup. Quickly stir the water in a circular motion with a spoon to create a whirlpool, then pour the egg into its center; cook for 2-3 minutes until the white is set but the yolk is still runny.

Remove the finished egg with a slotted spoon and place it on a paper towel to drain excess moisture; poach the second egg the same way.

Spread the avocado mixture over the toasted bread and top each slice with a poached egg.

Sprinkle with black sesame seeds and chili flakes, adding extra salt and pepper to taste if desired.