Avocado toast with a poached egg and chili oil

Smash the avocado with salt, pepper, chopped chives and lime juice.

Bring one quart of water to a boil with a little salt and a splash of white distilled vinegar.

Crack the egg into a one cup container and stir the water into a vortex so the egg stays suspended.

Poach about 90 seconds just below a boil, moving the egg with a slotted spoon; it should keep a little jiggle and a runny yolk.

Spread the well seasoned smashed avocado on the toast, set the poached egg on top and finish with black pepper, chili flake and a generous amount of hot chili oil.