Half-fill a large deep frying pan with water. Add vinegar and bring to a simmer over medium heat. To poach 4 eggs at a time, crack an egg into a cup. Stir water in frying pan to create a whirlpool and carefully pour egg into water. Repeat with another 3 eggs. Poach for 3 minutes for a soft, runny yolk or until cooked to your liking. Using a slotted spoon, transfer eggs to a plate. Repeat with remaining eggs.
Meanwhile, cut avocados in half. Remove seeds and peel. Place flesh in a bowl with 1 tbs spice blend and lightly mash using the back of a fork.
Place chargrilled bread on a serving board. Spread each with smashed avocado and top with a poached egg. Sprinkle with remaining spice blend. Top with rocket and drizzle with oil. Serve.