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Poach the Eggs:
Fill a saucepan with water and bring it to a gentle simmer. Add the white vinegar.
Crack each egg into a small bowl and carefully slide them into the simmering water.
Poach the eggs for 3-4 minutes, until the whites are set and the yolks remain runny.
Use a slotted spoon to remove the eggs and drain them on a paper towel.
Prepare the Plate:
Arrange the avocado slices and smoked salmon on a plate.
Drizzle the avocado with lemon juice and season with salt and pepper.
Add the Eggs:
Place the poached eggs on top of the avocado slices.
Garnish and Serve:
Sprinkle fresh dill or chives over the eggs and salmon.
Optionally, serve with a slice of whole-grain or sourdough toast.