In a food processor combine the peas, mint, lime zest, lime juice, salt, and olive oil. Pulse until the peas are roughly chopped. Add the avocado and pulse to combine and form a coarse spread. Set aside.

In a shallow medium saucepan, combine 4 cups of water with the vinegar. Bring to a simmer over medium heat. Adjust the temperature to maintain the gentle simmer (don’t allow it to boil). One at a time, break each egg into a small bowl, swirl the water with your spoon, creating a vortex, and gently slide the egg into the simmering water. Use a slotted spoon to gently coax the egg whites up and around the yolk.

Repeat with the remaining eggs (depending on the size of your pan, it may be easier to do just 2 eggs at a time so you can keep an eye on them and not crowd the pan). Cook the eggs for 3 to 4 minutes or until the whites are set but the yolk is still soft when touched. Remove the eggs with a slotted spoon and drain well on a paper towel–lined plate.

Spread a good amount of the pea puree on each piece of toast. Top with a poached egg. If using, crush 2 pequin chiles on the top of each egg and crunch a small pinch of flake salt over the top.