Method 1: Add a small dash of vinegar to a pan of steadily simmering water. Crack eggs individually into a cup.make sure yolk stays intact. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water, white first. Leave to cook for three minutes. Remove with a spoon, cutting off any wispy edges using the edge of the spoon. Drain onto kitchen paper.

Method 2: fill a one-cup microwavable bowl or cup with ½ cup of water. Delicately crack an egg into the water, making sure it's totally covered. Cover with a microwave-ready dish or saucer and cook on high for one minute. The white should be firm, but the yolk should still jiggle to indicate it's runny.

method 3: fill a medium saucepan with about 2 inches of water, just enough to cover the eggs while poaching. Bring the water to a boil, and then turn off the heat. Place the outer rims of 2 mason jars in the bottom of the pan. Crack one egg into a small dish and gently pour into one of the Ball jar rims. Repeat with the second egg. Cover and let sit for 5 minutes (4 for really soft, 4:30 for soft, 5 for medium).

Combine all avocado, lime/lemon juice, black pepper, sea salt, and chili powder (if using) . Mash until well combined

Roast bread slices, top with avocado spread, tomato slice and poached egg. Garnish with chives and serve!