Toast the bread slices in a toaster until golden brown and crispy.

Cut the avocados in half, scoop out the flesh into a bowl, and mash lightly with a fork. Mix in salt, pepper, and lemon juice until smooth yet chunky.

Poach the eggs in a small pot of simmering water by creating a whirlpool and gently sliding each egg in. Cook for about 3 minutes for runny yolks.

Spread the mashed avocado on each slice of toast and top with poached eggs.

Season with additional salt and pepper if desired, and add toppings like chili flakes or crumbled feta cheese.