|5 ml||lemon juice — fresh|
|sea salt and freshly ground black pepper|
|4||slices seed or health bread, lightly toasted|
|2||tomatoes — sliced|
|olive oil — extra virgin|
|15 ml||vinegar — white|
|4||eggs — large|
Halve avocado, remove pit, and scoop flesh into a medium bowl. Add lemon juice, season with salt and pepper to taste.
Mash and stir with a fork until combined and mostly smooth, with some small chunks remaining.
Divide avocado mixture among toast slices, spreading evenly.
Top avocado with tomato and watercress, drizzle with olive oil. Bring water to a simmer in a large, deep saucepan.
Stir in vinegar.
Crack 1 egg into a small bowl.
Holding bowl just above surface of water, gently pour egg into the pot.
Repeat with remaining eggs.
Poach eggs, undisturbed, until whites are firm and yolks are still runny, about 4 minutes (for firmer yolks, poach 1 to 2 minutes more).
Carefully remove eggs from water with a slotted spoon, allowing excess water to drain off.
Place 1 egg on each watercress-topped toast slice. Season with salt and pepper.