Bring the pan of water and vinegar to a boil, turn down the heat and let simmer gently.

Using a spatula, create swirls in the pan of water.

Break egg into a ramekin and gently pour into the swirling water.

Take out with a slotted spoon after 1 minute.

Clean and slice avocado, set aside.

Lightly butter the bread and toast slightly on a pan,

Assemble sandwich with emmental cheese, rocket leaves, avocado, poached eggs, finish with salt, black pepper and crushed chiles.