Prepare the Avocado Mash: Halve the avocado, remove the stone, and scoop the flesh into a medium bowl. Add the lime juice, chopped coriander, red chilli flakes, a pinch of salt, and a crack of black pepper. Gently mash with a fork, leaving some chunks for texture. We're aiming for a rustic smash, not a smooth purée. Set aside.

Toast the Bread: Drizzle both sides of your sourdough slices with a little olive oil. You can toast them in a hot griddle pan for 2-3 minutes per side until golden brown with lovely char marks, or simply use a toaster.

Prepare for Poaching: Fill a medium saucepan with about 10cm of water. Bring it to a gentle simmer over a medium heat – you should see small, lazy bubbles rising to the surface. Avoid a rolling boil, as this will break the egg apart. Add the tablespoon of white wine vinegar to the water.

Poach the Eggs: Crack one very fresh egg into a small bowl or ramekin. What works best for me is to stir the simmering water with a spoon to create a gentle vortex. Carefully slide the egg into the centre of the vortex. The motion helps the egg white wrap around the yolk.

Cook to Perfection: Let the egg cook for 3-4 minutes for a runny yolk and a set white. The exact time will depend on the size and temperature of your egg. For a more detailed guide on the science of a perfect poach, this article from Serious Eats is a brilliant resource.

Remove and Drain: Using a slotted spoon, carefully lift the poached egg out of the water. You can gently dab it on a piece of kitchen paper to absorb any excess water before serving. Repeat the process for the second egg.

Assemble Your Toast: Spread the chunky avocado mash generously over each slice of warm toast.

The Grand Finale: Gently place a poached egg on top of the avocado on each slice. Finish with an extra sprinkle of red chilli flakes, a little more fresh coriander, a crack of black pepper, and a pinch of sea salt flakes. Serve immediately and enjoy.