Toast bread and set aside.

Mash avocado flesh with a fork.

Spread avocado over toast and sprinkle with a pinch of salt.

Remove blood pudding from casing and brown in a skilled until crumbled.

Sprinkle crumbled blood pudding on avocado.

Place three cups of water in a small saucepan and add one tablespoon vinegar.

Bring to a steady simmer.

Crack one egg into a small dish, swirl the cooking water with a spoon, and gently slide the egg into the simmering water.

Simmer gently for exactly three minutes.

Lift egg from water with a skimmer spatula and place in a bowl of cold water to stop the cooking.

Continue poaching the remaining eggs.

Rewarm eggs if necessary with briefly dipping into simmering water.

Lift out the egg and blot away excess water with a paper towel.

Place egg on toast.

Garnish plate with tomatoes and season with salt and black pepper.