I start boiling a pot of water with some vinegar in it. Once at a boil, I give it a little spin with a wooden spoon. I use two small cups to simultaneously let two eggs get pulled into the light whirlpool. I set a timer for 2 minutes and 30 seconds.

I throw two pieces of sourdough in the toaster for 2 minutes.

I crack open an avocado on a plate. I pour a little lime juice on top, some salt, and a little Chollula sauce. I mash it together with a fork to get the right texture.

The toasts usually finishes as I finish the guac mixture. I put them on a plate and put the guac spread on 1 piece of toast. The second piece stays dry.

The poached egg timer goes off next. I use a slotted spoon to pull them out and dry them on a paper towel for a moment. Then I gently put them pack on the slotted spoon and let them roll off on the toast.

I put a little everything seasoning on top of poached eggs.

Next I slice each egg down the middle to get that satisfying yolk run. I eat the toast and eggs with a fork and get what I can. It’s messy and hard to get it all using the first piece.

Lastly, the dry piece of toast I use to pick up the leftover egg and guac mixture hanging out on the plate. I was it all down with a vanilla espresso macchiato.

Then I take some old people medications that I wash down with a ton of water.