Prepare the poaching water: Fill a large frying pan or deep skillet with about 10cm of water and bring it to a gentle simmer over medium heat. You'll see small bubbles rising to the surface, but the water should not be boiling vigorously – a steady, gentle shimmer is what you're after. Add the white vinegar; this helps the egg whites set cleanly.

Crack and poach the eggs: Crack each egg into a small ramekin or cup. One at a time, gently lower the ramekin to the water's surface and let the egg slide in. For meal prep, you can poach up to 4 eggs at once, but give them space. Cook for 3–4 minutes: the whites will turn opaque and firm, while the yolk remains soft and jiggly when you gently nudge it. Use a slotted spoon to lift them out, letting the excess water drip off, then place them on a plate lined with kitchen paper to absorb any moisture.

Slice the avocados: Cut each avocado in half lengthways, twist to separate, and remove the stone. Using a large spoon, scoop the flesh out in one piece. Lay each half flat on your cutting board and slice into even, 1cm-thick strips. You'll see the creamy green flesh with a smooth texture – avoid pressing too hard or it will mush. Immediately squeeze a little fresh lemon juice over the slices to stop them browning.

Toast the bread (optional but recommended): If you're serving with toast, lightly butter or ghee each slice and toast in a dry skillet over medium heat for 2–3 minutes per side, until golden brown and crisp. You'll hear a satisfying sizzle as the bread hits the pan, and the smell of toasted butter will fill your kitchen.

Assemble the dish: Arrange the sliced avocado on each plate or in your meal-prep container, fanning the slices out slightly. Place one or two poached eggs on top, depending on your appetite. The bright orange yolk against the pale green avocado is a beautiful contrast.

Season and serve: Sprinkle a generous pinch of everything seasoning over the avocado and eggs – you want to see the seeds and flakes scattered evenly. Add a crack of black pepper and a tiny pinch of salt if needed. Drizzle a little olive oil over the top for extra richness, if you like. The first bite should give you a crunchy, salty, nutty hit from the seasoning, followed by the creamy avocado and the rich, runny yolk.