Fill saucepan with water and add citric acid or vinegar. Turn on high and bring to a boil.
While waiting for water to boil, seed and chop the avocados and tomatos. Place in a mixing bowl and toss together with lime juice, chipotle powder, salt and pepper.
Toast first two slices of bread.
Combine butter and garlic and use to spread on toast. Keep warm and make the second serving of toast.
Turn boiling water down to a simmer and stir in a circular manner to create a vortex. Crack eggs into the water and poach for 2 1/2 to 3 minutes, or until whites have set.
While eggs are poaching, assemble the toasts by laying the arugula down first, then spoonfuls of the avocado mixture.
When the eggs are done, top the toasts with one egg per toast. Add a splash of Mexican hot sauce and some cilantro leaves. Serve immediately.