Bring a pot of lightly salted water to the boil and lower to a simmer. Crack eggs into 4 cups ready to drop into the water. Using a slotted spoon gently stir the water in a circular motion. Lower the eggs one by one into the water. Simmer for a further 4 minutes. Remove eggs with the spoon and drain on some kitchen paper.
Combine the tomatoes and fennel tips in a bowl and toss with dressing.
To serve, place the dressed tomatoes onto the toast with the poached egg. Finish by drizzling the avocado oil over the top, a fennel tip and a good crack of pepper.