Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, gently swirl the water, and slide the egg into the centre. Poach for about 3 minutes, then transfer to room-temperature water to stop the cooking. Drain on paper towels.
Lightly butter the sourdough and toast in a pan until golden. Mash the avocado with a fork and mix with a little lemon juice and salt. Spread over the toast, add the poached eggs, and spoon Angry Rooster Black Garlic Chili Crunch. over the top. Break the yolks just before eating so they mix with the black garlic chilli oil.
