Prepare the Avocado Spread:
Mash the avocado in a bowl with a fork. Add a pinch of salt, pepper, and a squeeze of lemon juice. Mix well.
Make the Tomato Salsa:
In a small bowl, combine the diced tomato, chopped red onion, and cilantro. Add a pinch of salt and olive oil, and mix gently.
Poach the Eggs:
Bring a saucepan of water to a gentle simmer and add a splash of vinegar.
Crack each egg into a small bowl, then carefully slide it into the simmering water.
Poach the eggs for 3–4 minutes, then remove with a slotted spoon.
Assemble the Toast:
Spread the mashed avocado onto the toasted bread slices.
Add a handful of arugula on top of each slice.
Place a poached egg on each piece of toast.
Spoon the tomato salsa over the eggs.
Serve:
Season with additional salt, pepper, or chili flakes (optional). Serve immediately.
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