Prepare the avocado mash: Halve the avocados, remove the stones, and scoop the flesh into a mixing bowl. Add the lime juice, salt, pepper, and chilli flakes. Mash with a fork until you have a chunky paste — you want some texture, not baby food. The mixture should look vibrant green and smell zesty and fresh.

Poach the eggs (batch method for meal prep): Fill a large, deep frying pan or saucepan with about 8cm of water. Bring it to a gentle simmer — you should see small bubbles rising from the bottom, but no rolling boil. Add the white vinegar. Crack each egg into a small ramekin first, then gently slide it into the water. Poach 4 eggs at a time for 3 minutes. The whites should be opaque and fully set, while the yolk feels soft when gently pressed with a spoon. Use a slotted spoon to transfer the eggs to a bowl of ice water to stop cooking immediately. This stops the yolks from turning hard. Repeat with the remaining 4 eggs.

Toast the bread: While the eggs poach, toast the sourdough slices until golden brown and crisp. The edges should be dark and the centre firm to the touch. A well-toasted slice prevents the avocado from making the bread soggy during storage.

Assemble the toast: Spread a generous quarter of the avocado mash onto each slice of toast. The mash should sit thickly, about 1cm deep. The texture should feel creamy and slightly lumpy against the crunchy bread.

Add the poached eggs: If you're serving immediately, place two poached eggs on top of each toast. If you're meal prepping, skip this step and store the eggs separately (see Tips section). The egg should wobble gently when you tap the plate — that's the perfect runny yolk.

Finish with toppings: Sprinkle the chopped coriander, sliced spring onions, and cherry tomatoes over the eggs. Drizzle a tiny bit of olive oil on top and add a final crack of black pepper. The colours should be vibrant: green, yellow, red, and white.