Add enough water to come within 1 inch from the top of a narrow, deep 2-quart sauce pan. Add the salt and vinegar and bring to a simmer over medium heat. Meanwhile, crack each egg into its own custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around. Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from “feathering,” or spreading out in the pan. Drop the other egg in. Turn off the heat, cover the pan and set your timer for 5 minutes. While the eggs are poaching, cook the Nourish Bowl according to package directions. Place warmed tortillas on 2 dinner plates, and spoon the Southwest Chipotle on top. When the eggs are done, remove them from the pan with a slotted spoon and place them on top of the Southwest Chipotle. Garnish with sliced avocado and serve immediately.
