In a saucepan on medium to high heat, fill with water and bring to a simmer, not a boil.
Next, crack an egg into a bowl.
With a spoon, stir the simmering water, to create a whirlpool. Drop the egg into the center of the whirlpool. Egg white should swirl back on to the yolk to keep the egg together.
Cook for 3 ½ minutes, to keep the yolk runny. Repeat with remaining eggs.
On a plate lined with a paper towel, place each poached egg to absorb excess water.
On each slice of bread, spread mayonnaise evenly on 1 side.
In a skillet on medium heat, once hot, add bread and toast until golden brown, about 2 minutes on each side.
Scoop half of an avocado and make thin slices lengthwise.
Next, carefully, place on top of the toast. Repeat for remaining avocados and slices of toast.
Then, add a poached egg on top of each. Be careful because the egg is delicate and could break. Season with salt and black pepper.
Top with goat cheese and chives. Sprinkle with chili flakes. Enjoy!
