Poach the Eggs

Bring a saucepan filled with at least 3 inches of water to a gentle simmer over medium-low to medium heat. The water should only have gentle bubble columns in the water throughout the cooking time, don't let it come to a boil.

Crack one egg into the small mesh sieve to drain any watery egg white from the firm yolk and whites then place it into a small bowl. Repeat with the other eggs, placing it into a separate bowl, then gently pour the eggs into the simmering pot of water one at a time. Set a timer to 2 minutes and 43 seconds.

Pull poached eggs out of the water once time is up with an Asian spider or slotted spoon, and let them rest on a plate line with paper towel to absorb the water on them.

Prep your toppings

Toast your bread slices in a toaster, in the oven, or stove top over medium heat with a bit of fat until crisp and then toast the other side, about 2-3 minutes on each side.

Use a sharp knife to carefully cut around the pit of the avocado, cutting the avocado in half. Scoop out the pit with a large spoon, then use the spoon to scoop out the avocado flesh and place it into a small bowl.

Mash the ripe avocado with a fork in the bowl and drizzle with lemon/lime juice and zest. Season with salt and pepper to taste and continue mixing and mashing until desired smoothness.

Serving

Smear the avocado mash over the toasted bread slices, top with the cooked bacon, and two poached eggs per toast. Season the eggs with flaky salt, smoked paprika, garlic powder, and lime zest.

Serve immediately.