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In a saucepan, bring a layer of water of at least 6 cm to a boil and add the vinegar.
Turn the heat low so that the water is no longer bubbling.
Carefully break an egg in a bowl. Let the egg slide into the water. Keep the water to a boil and cook the egg for about 3 minutes.
Carefully scoop out the egg with a slotted spoon and drain well.
Meanwhile, cut open the avocado and remove the skin. Mash the flesh in a bowl with a little pepper and a dash of lemon juice.
Toast the bread. Top the sandwich with the avocado, arugula and then spread the salmon on top.
Place the poached egg on top and sprinkle with salt and pepper to taste.
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