Combine 1 ½ inches of water and 1 teaspoon of white vinegar in a wide medium-sized saucepan and bring to a simmer.

Break 1 egg into a small ramekin. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water. Quickly and carefully slide the egg into the water. Cover and turn the stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds. Remove the egg using a slotted spoon and drain a bit over the pan.

While the egg is cooking, toast half of a mini bagel; then place it onto a plate. Place a few slices of avocado on the toasted bagel, along with the bacon and tomato slice, and finally top with the drained poached egg. Season with sea salt and freshly cracked pepper, to taste.

Serve immediately. Enjoy!