Heat 6 cups of water on high in a pan until boiling.

While water is working to a boil, peel and de-seed avocado and mash to a smooth consistency add lemon juice, mix and set aside.

The water in the pan should be at boiling point now, add vinegar and lower heat to medium.

Crack egg into a cup or half cup measure to make it easy to drop the egg into what should now be simmering water. Lower the egg in the cup measure as close to the water as possible then gently tip it in, you don't want to break the yoke. Repeat to add the second egg to the water.

With a slotted spoon carefully coax egg into one spot in the pan so that the egg white doesn't escape from the yolk.

Remove eggs from water after 3 mins and place in a bowl, so that the water can drain from the eggs.

Lightly toast your bread, and then spread avocado and lemon mixture onto toast, making a small well in the middle of the toast for the egg.

Carefully place an egg on each toast and then sprinkle with pine nuts and then finally pink Himalayan salt and then serve.