Toast the Bread: Start by toasting your sourdough slices until they are deeply golden brown and crisp. You can do this in a toaster, under the grill, or in a dry frying pan. Once toasted, I sometimes like to rub the surface of the hot bread with the cut side of a garlic clove for a subtle, savoury base.

Prepare the Avocado: While the bread is toasting, cut the avocados in half, remove the stones, and scoop the flesh into a medium bowl. Add the juice of half a lime, a pinch of salt, and a few grinds of black pepper.

Mash to Perfection: Using a fork, gently mash the avocado. I prefer a slightly chunky texture rather than a completely smooth purée, as it gives the dish more character. Taste and add more lime juice or seasoning if needed. Set aside.

Poach the Eggs: Fill a saucepan with about 10cm of water and bring it to a bare simmer over medium heat—you should see small bubbles rising, but it shouldn't be at a rolling boil. Add the white vinegar. For a detailed guide on this crucial step, BBC Good Food has an excellent tutorial.

Cook the Eggs: Crack an egg into a small ramekin. Create a gentle vortex in the simmering water with a spoon and carefully slide the egg into the centre. What works best for me is to cook it for about 3-4 minutes for a firm white and a perfectly runny yolk. Remove it with a slotted spoon and let any excess water drain off. Repeat with the second egg.

Assemble Your Toast: Spread the mashed avocado generously over each slice of warm toast, dividing it evenly. Create a small well in the centre of the avocado.

Final Touches: Gently place a poached egg on top of each toast. Drizzle with a little extra virgin olive oil, and then sprinkle over the red chilli flakes, a pinch of coarse sea salt, and some more black pepper. If using, scatter over the fresh coriander or parsley. Serve immediately.