Place a medium saucepan on a medium heat with water and bring to the boil.
Add the vinegar to the water and reduce the heat to a simmer.
Crack 1 egg into a small ramekin, lower the heat of the water to just simmering, Slowly pour the egg into the water, crack the second egg into the ramekin and pour that into the water on the other side of the saucepan, allow them to cook for 3-4 minutes for soft yolk eggs, cook longer if you prefer a hard yolk.
Place the streaky bacon into a medium frying pan, cook until done as you like.
Slice the tomatoes in half and place cut side down in the frying pan alongside the bacon. Cook for a 2-3 minutes and then turn over and cook for a further 3 minutes.
Half the avocado, and make slices along the length of the avocado.
Using a spoon scoop the flesh out of the skin and place on the plate along side the tomatoes.
Cover the remaining half of the avocado and place in the fridge for another time.
Place the tomatoes onto a warm plate and top with the poached eggs.
Top the avocado slices with the bacon.