Bring a saucepan of water up to the boil, reduce to a simmer and add a dash of apple cider vinegar. Crack 1 to 2 eggs per person into your softly simmering water and poach to your desired consistency, removing carefully with a slotted spoon when ready, being mindful to drain off any excess liquid. Set aside.
Combine the remaining egg/s and grated cauliflower in a large bowl. Season with salt and pepper and mix well.
Heat the coconut oil in a large frying pan over medium heat, and using a spoon, place your mixture into the pan into your desired shape, square or round. Repeat with remaining batter to make more, then fry for 4–5 minutes on one side or until the underside of each patty is golden brown and starting to be cooked through enough to flip, really take your time here in order to keep it in one piece.
Carefully flip your patties over and cook for a further 2–3 minutes or until cooked through, then remove from the pan. Meanwhile use the back of a fork to smash your avocado and mix well with a good season of salt and the lime juice.
To serve, top with the smashed avocado, poached eggs and sprinkle over the chilli flakes, season with salt and pepper and enjoy straight away.