Stir the vinegar into the water and create a vortex. Pour the egg into the middle of the vortex and set a timer for 4 minutes or cook until your liking.

In the meantime, prepare the balsamic tomatoes: Place a small frying pan over medium heat and heat the olive oil, balsamic vinegar and a pinch salt. Add the tomatoes and cook for about 5 minutes until the tomatoes soften.

Once the egg is done, use a slotted spoon to remove the poached egg. Dab with a paper towel to remove excess water and serve immediately. You can also boil or scramble the egg if you prefer.

Top the toast with the roasted tomatoes, poached egg and avocado slices. Season with salt and pepper. The poached egg is optional.