Fill a medium saucepan with enough water to cover the eggs by at least 2 inches.

Add 1 tablespoon of vinegar to the water.

Bring the water to a boil.

Reduce the heat to low so that the water is simmering.

Crack each egg into a separate small bowl or ramekin.

Gently slide the eggs into the simmering water.

Cook the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny.

Use a slotted spoon to remove the eggs from the water and drain on a paper towel-lined plate.

Place the toasted bread with the mashed avocado on a plate.

Top with the poached eggs.

Garnish with sliced red onion, pine nuts, salt, and pepper to taste.

Serve immediately and enjoy!