Wasa Crispbread with Avocado and Turmeric Poached Egg

1. Prepare the turmeric poached egg: In a small pot, bring water or bone broth to a boil.
2. Add 1/2 tsp turmeric and 1/4 tsp black pepper to the boiling water.
3. Reduce the heat to medium-low.
4. Add 1 tablespoon of apple cider vinegar.
5. Stir the water to create a vortex, then carefully drop an egg right into the middle of the vortex.
6. Set a timer for 3 minutes to poach the egg. (Note: When using water to poach eggs, do not add any salt until after the eggs are cooked, as this helps prevent the egg white from becoming too liquidy).
7. While the egg is poaching, slice the avocado.
8. Once the egg is cooked, carefully remove it from the pot.
9. Top Wasa Crispbread with sliced avocado and the turmeric poached egg. Serve immediately.