Bring a pot with water to a low boil, a bit above a simmer. You don't want it to be a rolling boil. Add in vinegar and a pinch of salt.
Crack the eggs into individual ramekins. Swirl the water in the pan to form a mini tidal wave. Add the egg as close as possible to the water from the ramekin. The egg whites should swirl around the egg. I like to do mine one at a time. Allow the egg to cook for about 3-4 minutes.
While the egg is cooking, place the bread in the toaster. Place the slices of avocado in a bowl and smash with a fork. Add a pinch of salt, pepper and a squeeze of lime and mix together. Spread over toast.
Remove eggs with a slotted and place on a paper towel to remove excess water. Transfer to the toast.
Drizzle as much or as little Sriracha as you want over the eggs. Eat immediately and enjoy!
Sriracha Poached Eggs and Avocado Smash Toast is my official go to breakfast – packed with proteins and healthy fats and ready in 15 minutes!