Put a small pan of water on to boil with a pinch of salt and a splash of vinegar.
Cut the cherry tomatoes in half and place in an grill proof dish. Season tomatoes with salt and pepper. Put cherry tomatoes under the grill on a medium high heat.
Scoop out the avocados, remove the stone and cut the avocados into cubes. Put into a bowl, season with salt, cracked black pepper, lemon juice and diced chilli. Mix with a fork until slightly mashed but still chunky.
Shred the spinach.
Once the water in the pan begins to simmer, crack one egg into the water from a low height. Add the second around 30 seconds later.
Remove the tomatoes from the grill when they are softened but not charred and set aside.
Toast the bread until lightly browned.
After about 1 minute, remove the eggs from the simmering water. The egg should feel firm but with a slightly soft yolk.
To serve, spread the smashed avocado on toast and place one poached egg on top or to the side, then place the grilled tomatoes on a bed of fresh, shredded spinach to the side.