Begin by toasting the slices of whole grain bread until golden brown and crispy.

While the bread is toasting, cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Add lemon juice, salt, and black pepper, then mash the avocado with a fork until smooth but still slightly chunky.

In a medium saucepan, bring water to a gentle simmer. Crack each egg into a small bowl, then carefully slide them into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks remain runny.

Once the eggs are poached, use a slotted spoon to remove them from the water and drain on a paper towel.

Spread the mashed avocado evenly over the toasted bread slices. Top each slice with a poached egg.

Sprinkle with additional salt, black pepper, and red pepper flakes if desired. Garnish with fresh herbs before serving.