Toast the slices of whole-grain bread until golden and crispy.
Meanwhile, prepare the avocado spread. Cut the avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash the avocado with a fork until smooth and creamy. Season with salt and pepper to taste.
In a medium-sized pot, bring water to a gentle simmer. Add a splash of vinegar (optional) to help the poached eggs hold their shape. Crack the eggs into separate small bowls.
Create a gentle whirlpool in the simmering water by stirring it with a spoon. Carefully slide one egg into the center of the whirlpool. Repeat with the second egg. Cook for about 3-4 minutes for a soft poached egg.
While the eggs are poaching, place a handful of fresh spinach leaves on each slice of toasted bread.
Once the eggs are done, carefully remove them from the pot using a slotted spoon, allowing any excess water to drain off.
Place one poached egg on top of the spinach on each slice of toast.
Spread the mashed avocado generously over the eggs and spinach.
Add any optional toppings like sliced cherry tomatoes, red pepper flakes, or crumbled feta cheese.
Sprinkle with additional salt and pepper if desired.
Serve immediately and enjoy with a cup of Strong Brew coffee.