Smoked Salmon and Poached Egg Toast

Method

1. 1Bring 1 liter of water and 1 tablespoon of vinegar to a gentle simmer in a medium saucepan over medium heat (bubbles should barely break the surface).
2. 2Crack each cold egg into separate small ramekins. Create a gentle whirlpool in the water with a spoon, then slide eggs in one at a time. Poach for 3 minutes until whites are firm and yolk is soft.
3. 3Meanwhile, toast the bread slices until golden brown and firm.
4. 4Mash the avocado in a bowl with juice from half a lemon, half the salt, and half the black pepper. Spread evenly over the toasted bread.
5. 5Drape the smoked salmon over the avocado layer. Lift poached eggs out with a slotted spoon, drain briefly on paper towels, place atop salmon, and garnish with chopped chives and remaining salt and pepper.