Healthy avocado & poached egg breakfast

1. Chop the piccolino tomatoes into quarters and fry over a medium heat for 3-5 mins.
Meanwhile add water to a saucepan and bring to the boil. Add in 1 tsp of apple cider vinegar and reduce the heat to a simmer. Using a spoon start to stir the water to create a vortex, then carefully drop in the eggs one at a time. Leave to simmer for 3-5 minutes.
While the eggs and tomatoes are cooking, toast the rye bread and mash up the avocado with the lemon juice.
Plate everything up, then serve.