• For the poached eggs, fill a small skillet two-thirds full of water.
• Add the white vinegar, bring the water to a boil, and crack in the eggs. Immediately remove from the heat and cover for 7 minutes. If you are taking this to go, use a hard-boiled egg instead of a poached egg.

To assemble:

• To serving bowls, add the rice, romaine, fennel, and avocado.
• Season with the olive oil, balsamic vinegar, salt and pepper to taste, and chili.
• Top with the dukkah and cilantro.
• Remove the egg from the water with a slotted spoon, draining as much water as possible; place on top of the rice. Toss, allowing the yolk to become part of the dressing, and enjoy.
• If you are packing this to go, assemble your bowl in a container replacing the poached egg with a peeled hard-boiled egg. Seal and refrigerate until you are ready to take it with you, and keep it refrigerated at work or chilled with a cooler pack until you are ready to eat.
• To keep avocado from browning, concentrate the olive oil and balsamic vinegar on the avocado flesh, and then sprinkle dukkah over top to cover. This assembly trick keeps oxidation to a minimum.