Avocado and poached egg toast

Mash the avocado and add a pinch of salt, lime juice, black pepper and garlic powder.

Open the egg on a plate and pass it through a fine sieve to remove excess water and leave only the yolk and white. Transfer to a plate and set aside.

In a saucepan with 3/4 parts of water, bring to a boil. When the water boils, lower the heat to the minimum and add a tablespoon of vinegar. Stir and add the reserved egg. Group the white together with the yolk with the help of a spoon and leave in the water for 3 minutes.

Remove the egg with a slotted spoon, dry with a napkin, season with salt and pepper and set aside.

Assemble the toast: EVOO, avocado mixture and poached egg on top.