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Remove the pit from the avocado and scoop it into a small bowl. Add onions, garlic, salt, lemon and lime juice. Mash with a fork. Toast bread slices and set aside.
Poach eggs as follows: Be sure that your eggs are fresh. Bring a pot of water to a simmer. Add a small dash of vinegar to the pot of steadily simmering water. Crack eggs individually into a cup. Create a gentle
whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water, white first. Leave to cook for three minutes. Remove with a slotted spoon. Using the edge of the spoon, cut
off any wispy edges. Drain onto paper towels and set aside.
Spread avocado mixture on toast. Top with alfalfa sprouts and sliced tomato. Cover with poached egg. Add additional spices as desired and serve hot.