Bring a medium-sized pot of water to a simmer and add a splash of vinegar (optional) to help the eggs hold their shape. Crack each egg into a small bowl or ramekin.

Gently slide the eggs one at a time into the simmering water. Poach the eggs for 3-4 minutes, or until the whites are set and the yolks are still slightly runny.

While the eggs are poaching, toast the slices of whole grain bread until they are golden brown and crispy.

Cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork until it reaches your desired level of smoothness.

Add 1/8 teaspoon of salt and black pepper to the mashed avocado. Mix well to combine.

Spread the mashed avocado evenly over the toasted bread slices.

Once the eggs are poached, use a slotted spoon to remove them from the water. Place one egg on top of each avocado toast.

Drizzle 1/2 teaspoon of olive oil over each toast, and sprinkle a pinch of red pepper flakes and the remaining salt and pepper for added flavor.