Prepare the Bread: Position an oven rack 4-6 inches (10-15 cm) from the broiler element and set the broiler to HIGH. Arrange the bread slices on a baking sheet and coat one side of each slice lightly with avocado oil cooking spray.

Broil the Toast: Place the baking sheet under the broiler. Toast for 1-2 minutes until the tops are golden. Remove, flip the slices, and broil for another 60-90 seconds until crisp. Set aside.

Heat the Poaching Water: While the bread broils, fill the saucepan with about 3 inches (7.5 cm) of water. Add the white vinegar, which helps the egg whites congeal. Bring the water to a gentle simmer (small, consistent bubbles), avoiding a rolling boil.

Poach the Eggs: Crack one egg into a small bowl. Create a gentle vortex in the water with a spoon and carefully slide the egg into the center. Cook for 3-4 minutes for a runny yolk. Gently lift the egg out with a slotted spoon, draining excess water. Repeat with the remaining eggs.

Season the Avocado: Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add the smoked paprika and black pepper. Gently mash with a fork, leaving some texture.

Assemble the Toast: Spread ¼ cup (60 g) of the fat-free, no-salt-added cottage cheese over each slice of broiled bread. Top with a quarter of the seasoned avocado mash.

Garnish and Serve: Carefully place a warm poached egg on the avocado. Drizzle each toast with ½ teaspoon of low-sodium chili crunch and a sprinkle of fresh chives. Serve immediately.