Video

Preparation

1. Bring a deep pan of water to a bare simmer and add the vinegar.
2. Crack each egg into a cup and slide it gently into the water; poach for three minutes.
3. Toast the sourdough until the edges are crisp and the centre is still soft.
4. Mash the avocado with the lemon juice, salt and pepper until just chunky.
5. Spread the avocado thickly over each slice of toast.
6. Lift the eggs out with a slotted spoon, drain on kitchen paper and set one on each toast.
7. Finish with olive oil, chilli flakes and the pea shoots, then serve at once.