In a deep skillet, add about 1½ - 2 inches of water and the vinegar. Bring to a simmer. Crack the eggs into the water and poach gently for 3 minutes or until the whites are firm. Gently remove from the water with a slotted spoon and place on paper towels to remove excess water.

While the eggs are poaching, finish off the toasts. Heat the avocado oil in a skillet over medium-high heat. Sprinkle the sweet potato toasts with a little salt and pepper. Place in the hot oil and cook for about 2 minutes per side or until nicely browned.

Smash the avocado with lime juice and a pinch of salt and pepper. Spread the avocado on the cooked sweet potato toasts. Top each with a poached egg. Top with microgreens and pumpkin seeds and a little Sriracha, if desired.