Bring a medium non-stick saucepan full of water and 2 tablespoons of vinegar to a full boil under a lid.
Break eggs carefully into individual ramekins.
Turn off heat and immediately add eggs gently. Whisk the boiled water to create a whirlpool and slowly tip the egg into the water, white first. Place a lid on top of the saucepan to trap the steam.
Set timer for 3-4 minutes for runny eggs, 4-5 minutes for medium. Do not lift lid!
While they are poaching toast the bread.
Smash avocado and season to taste with salt and pepper.
Using a slotted spoon remove poached eggs to a paper towel to drain for a few seconds.
Top toast with avocado, a handful of spinach, poached egg and a pinch more of salt and pepper.