Bring water to a simmer, season with salt, & a splash of vinegar to a simmer, swirl it with a spoon to create Whirlpool. Crack egg into ramekin/bowl. Gently slide room temp egg in the middle, cover, turn off heat, and allow to sit for 4 mins.

Use a wide pan with higher sides. Bring water to a simmer, season with salt, & a splash of vinegar to a simmer. Crack egg into ramekin/bowl. Gently slide room temp egg into water. Repeat. Egg>ramekin>water. Or you can use multiple ramekin, to hold each egg individually. But more to wash. :P Cook each egg for about 4 mins. Check, whites are set but yolk still soft and molten. Remove with a slotted spoon, and drain on paper towel.

Place all the ingredients into food processor.

Process until you get a paste. If too thick, thin it out with a little more olive oil if desired.

Spread sun-dried tomato pesto on toast, layer with sliced avocado, and top with poached egg.