Fill a large pan with water and bring to the boil then add the vinegar.
Cut the avocados in half and scoop out the flesh into a bowl.
Add half the lime juice and some salt.
Using the back of a spoon, roughly smash the avocado, until chunky and spreadable.
Preheat the grill to its highest setting or set a griddle pan on the hob over a medium-high heat.
Brush the bread with the oil on both sides and toast for 1-2 minutes on each side, or until lightly charred.
Poach the eggs in the pan of boiling water for 2-3 minutes, until the whites are set but the yolks are still runny.
Remove with a slotted spoon and drain on kitchen paper.
Spread the toasts with the avocado and divide between plates.
Top each with a poached egg and season with some freshly cracked black pepper.