Scrub the sweet potatoes but don’t peel them. Slice lengthwise into 1/3-inch planks.

Fill a deep skillet about two thirds full with water and salt it generously. Bring to a simmer. Add the sweet potato planks and simmer just until fork tender, about 5 minutes (check them often, you don’t want them to start falling apart).

Remove from the water and pat dry with paper towels. Can be made ahead and stored for up to a week in an airtight container.

In a deep skillet, add about 11⁄2 - 2 inches of water and the vinegar. Bring to a simmer. Crack the eggs into the water and poach gently for 3 minutes or until the whites are firm. Gently remove from the water with a slotted spoon and place on paper towels to remove excess water.

While the eggs are poaching, finish off the toasts. Heat the avocado oil in a skillet over medium-high heat. Sprinkle the sweet potato toasts with a little salt and pepper. Place in the hot oil and cook for about 2 minutes per side or until nicely browned.

Smash the avocado with lime juice and a pinch of salt and pepper. Spread the avocado on the cooked sweet potato toasts. Top each with a poached egg. Top with microgreens and pumpkin seeds and a little Sriracha, if desired.