For a perfectly poached egg, bring water, 1 teaspoon salt and 2 teaspoons vinegar to a simmer. Crack the egg into a small cup and use a spoon to get the water moving quickly. Add the egg, turn off the heat, cover and let cook for five minutes.
Make sure there is enough water to come within an inch of the top of a 2-quart saucepan. Place the egg in the center of the swirling water and do not look at or touch the egg until the five minutes is up. Then, take the egg out with a slotted spoon and either serve immediately or place in an ice bath and refrigerate for up to 8 hours. The whirlpool method of poaching eggs is only effective when making one or two servings. For larger batches, heat the water, salt and vinegar in a 12-inch skillet and add the eggs without stirring the water.
Make an avocado relish to serve atop the poached egg. Mix together three diced avocados with a small diced red onion, a large diced tomato and the juice of one lime. Add 1/4 cup sliced green onion and one bunch chopped cilantro if desired. Make a chipotle dressing by blending 4 tablespoons vinegar and water, two diced shallots, 2 tablespoons Dijon mustard and honey, an egg yolk, and three chipotle peppers in adobo sauce. Drizzle in 1 cup olive oil while blending, then add to the avocado mixture and season with salt and pepper.