Put the avocado on the toast and sprinkle with feta cheese. Set aside.
Now for the poached egg, I do it the old fashioned way like my mom taught me. Fill a small pot with water about 3/4 full. Bring the water to a boil.
Meanwhile, crack the egg into a small bowl.
When the water is boiling, turn down the burner slightly, get a spoon and stir the water fast, making a "whirlpool". Drop the egg into the center and let it finish swirling. Leave it in there a couple minutes until it's the consistancy you prefer. I like my yolks runny.
Take the egg out with a slotted spoon and jiggle to drain as much water as possible.
Plop the egg on top of the avocado and feta and sprinkle with salt and pepper to taste.