The night before, prepare and freeze the orange segments and chopped pear.

Toast the slices of whole grain bread until golden and crisp.

Mash the ripe avocado in a bowl and season with salt and pepper.

Spread the mashed avocado evenly onto the toasted bread slices.

In a blender, combine the vanilla vegan protein powder (if using), cranberry sauce, almond butter, vanilla extract, pinch of salt, frozen orange segments, frozen chopped pear, orange zest (if using), orange juice, ground cinnamon, ground ginger, ground nutmeg, rolled oats, and non-dairy milk.

Blend until smooth and creamy. Adjust the consistency by adding more non-dairy milk if needed.

While the bread is toasting, heat a non-stick skillet over medium heat and add butter.

Crack the eggs into the skillet and cook them until the whites are firm. Season with salt and pepper. Set aside.

Place the cooked eggs on top of the avocado-covered toast. Sprinkle with red pepper flakes if desired.

Pour the cranberry orange smoothie into a glass.

Serve the avocado egg toast, drizzled with Sriracha if desired, alongside the smoothie. Enjoy!