Brew the coffee then refrigerate it until cold.

Fill a medium saucepan with water and the apple cider vinegar and bring it to a gentle simmer over medium heat.

Add the ground turmeric to the simmering water.

Crack each egg into a small bowl or cup, then gently slide them one by one into the simmering water.

Poach the eggs for about 3 - 4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

While the eggs are poaching, toast the bread slices to your desired level of crispness.

Mash the ripe avocado in a small bowl with a fork until smooth. Season with sea salt and black pepper to taste.

Spread the mashed avocado evenly onto each toasted bread slice.

Top each avocado toast with sliced tomatoes, followed by the turmeric poached eggs.

Garnish with microgreens and drizzle with Sriracha (if desired).

In a small saucepan, heat the honey, sugar and sea salt over low heat until the honey is thin and easily incorporated. Remove from heat and let it cool.

Mix the cold coffee and the honey and milk. Stir until well mixed.

Pour over ice. Sprinkle with sea salt.

Enjoy the turmeric avocado toast with salted honey iced latte.