Prepare all ingredients as described above.

Make the pico de gallo: In a bowl, combine tomato, red onion, jalapeño (if using), cilantro, lime juice, olive oil, and a pinch of salt. Mix and set aside.

Toast the bread slices to your preference.

In a non-stick skillet, melt butter over medium heat. Crack in the eggs, season with salt and black pepper, and cook sunny-side up or to desired doneness, about 2–3 minutes.

Spread mashed avocado on each toast slice. Salt and pepper to taste. Top with pico de gallo.

Serve avocado toast with eggs, fresh fruit, and cold orange juice.