Fill a large saucepan with water and bring it to a gentle simmer. Add the vinegar to the water.

Crack each egg into a small bowl, then gently slide the eggs into the simmering water, one at a time. Cook for about 3-4 minutes or until the whites are set but the yolks are still runny.

While the eggs are poaching, prepare the English muffins by toasting them until golden brown.

On each toasted muffin half, layer slices of avocado and a portion of cooked chorizo.

Once the eggs are done, use a slotted spoon to carefully remove them from the water, allowing any excess water to drain off.

Place one poached egg on top of each muffin half with avocado and chorizo.

Spoon fresh salsa over the eggs and add a dollop of sour cream.

Garnish with chopped cilantro and season with salt and pepper to taste.