The best weekend breakfast there is! Avocado on toast served with poached egg and caviar. You can skip the egg and serve it right away with avocado. Both ways are very tasty, but it is exceptional with the egg, especially with that runny yolk trying to escape the walls of egg whites.
Mash avocados with a fork. Add lemon zest, oil, parsley, dill, garlic, salt, and pepper. Cut each slice of bread into half. Spread with avocado.
Boil water in a pot. When it reaches a boil, reduce heat and add vinegar. You can crack eggs individually into small bowls. Pour the egg onto a skimming spoon, so the excess egg white drains away. Carefully, but quickly, slide the egg into the simmering water and cook for as long as required to achieve desired doneness (about 3‒5 minutes). Carefully remove the egg from the pot and place it on a plate. Repeat with the remaining eggs.