You will need two medium/large slices of bread or 1 large croissant cut in half for this recipe. If you have 2 small croissants and not a large one, cut off a little bit of the top of the croissants to make place for the toppings.

Toast your bread/croissants until golden brown.

Peel avocado and mash it with a fork on your bread (if you're using delicate bread type such as croissants, it's better to mash avocado on a wooden board and then spread it on the bread).

Season well with salt and pepper, sprinkle each bread slice with coriander and red pepper flakes (to your taste). Drizzle with lime juice.

Make poached eggs. Use cold eggs straight from the fridge. Crack an egg into a small sieve. Drain watery liquid from the egg then transfer the egg to a small ramekin/bowl. Add at least 2 inches (5 cm) of water to a medium/small saucepan. Don't salt the water. Bring water to a boil then reduce the heat to low, the water should barely simmer. Slide the egg gently into the water and set the timer for 4 minutes. Remove the egg from the water with a slotted spoon. If you want your eggs on the runnier side, cook them for 3 minutes. Repeat with the second egg.

Top each bread slice with a poached egg. Season the egg with salt, pepper, and red pepper flakes. Cut tomatoes in half and place on the bread. You can also garnish your toast with cilantro leaves.

Enjoy!