Make pico de gallo: In a small bowl, combine tomato, red onion, jalapeño (if using), cilantro, lime juice, and salt. Stir well and set aside to let flavors meld.

Mash avocado: Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add salt and mash with a fork until smooth with some chunks remaining.

Toast bread: Place bread in a toaster or under a broiler. Toast until golden and crisp, about 2-3 minutes, flipping if broiling.

Cook eggs: Heat butter in a nonstick skillet over medium heat. Crack eggs into the pan, season with salt and black pepper to taste, and cook sunny-side up (or to preference) until whites are set and yolks are still runny, about 2-3 minutes. Flip for over-easy if desired (add 30 seconds).

Assemble toast: Spread half the mashed avocado evenly over each toasted slice. Spoon half the pico de gallo over each avocado layer.

Prep sides: Wash and prepare the fresh fruit as needed. Divide fresh fruit into two portions and pour orange juice into glasses.

Serve avocado toast with eggs, alongside fruit and orange juice.