Toast the bread: Brush both sides of the bread with olive oil. Grill or toast in a dry pan over medium heat until golden and crisp on the outside. Set aside.

Make the avocado mash: In a bowl, mash the avocado with lemon juice, kosher salt, and black pepper until chunky-smooth. Taste and adjust seasoning.

Poach the eggs: Bring a wide, shallow pot of water to a gentle simmer (not boiling). Add white vinegar. Crack each egg into a small bowl or ramekin. Swirl the water gently with a spoon and slide one egg in at a time. Cook for 3–4 minutes until whites are set but yolks are still soft. Remove with a slotted spoon and drain on a paper towel.

Assemble the toast: Spread a generous layer of the avocado mixture on each piece of toast. Top with a poached egg. Arrange arugula and cherry tomatoes on the side or scatter across the top.

Finish with flair: Drizzle with a bit of olive oil, sprinkle with flaky sea salt, and a crack of black pepper.

Serve immediately, preferably with coffee or a fresh juice and a warm breeze.