Toss the leaves and nuts together and sprinkle with the apple cider vinegar and lemon juice. Season and set aside. Boil a pot of water and add the white vinegar. Reduce to a simmer and very gently break the eggs and drop them into the water. Cook for 3 to 5 minutes depending on how hard you like your eggs. Remove from the water and drain. Put the leaf mixture in a serving bowl and top with half an avocado, the poached eggs and sprinkle with the poppy seeds and two spoonfuls of your favourite pesto.
You can vary this dish easily by adding some blanched broccoli, fresh mushrooms or fresh Brussel’s sprouts.