Toast the bread until golden brown.

Mash the avocado and mix in the lime juice, cilantro, salt and pepper to taste. Spread evenly on the toasted bread.

Brew and prepare the coffee to your liking.

In a mixing bowl, toss arugula with a drizzle of olive oil, lemon juice, salt, and pepper. Set aside.

Bring a pot of water to a gentle simmer. Add a splash of vinegar to help the eggs keep their shape.

Crack each egg into a small bowl and gently slide them into the simmering water, one at a time.

Poach for about 3 - 4 minutes until the egg whites are set but the yolks are still runny.

Remove with a slotted spoon and drain excess water on a paper towel.

Serve the poached eggs with avocado toast, grapefruit with sugar optional, arugula salad, and coffee.