Halve the avocado and remove the pit.

Scoop the avocado flesh into a mixing bowl and mash it with a fork.

Dice the tomato into small pieces and add it to the mashed avocado.

Add 15 ml lemon juice, salt, and black pepper to the avocado mixture.

Stir the avocado mixture gently until evenly combined.

Toast the whole wheat bread until crisp and golden.

Bring 1 l water to a gentle boil and add 15 ml white vinegar.

Crack the egg into a small cup and slide it gently into the simmering water.

Poach the egg for 3 to 4 minutes until the white is set and the yolk remains soft.

Lift the poached egg from the water with a slotted spoon and drain briefly.

Spread the avocado mixture evenly over the toasted bread.

Place the poached egg on top and season with remaining salt and black pepper.

Garnish with fresh parsley before serving.