In a small pot, add water. Once boiled add vinegar. Pour the eggs and carefully boil them. Carefully shake them with a small spoon and try not to break them. Remove from fire after 4-5 minutes prepare them for serving.
Cut the avocado in large pieces and put in a bowl with the spices, the olive oil, the chopped coriander, and parsley. Add the juice and zest of two limes, the chili pepper and smash them with a fork.
In a toasted bread, firstly spread the avocado, then add the En Elladi ham and finally the poached egg.
Tip: The fresher the egg the faster is cooked.