Brush each thick bread slice with olive oil on both sides, then place in a skillet over medium heat and cook 2–3 minutes per side until golden and crispy.

In a medium bowl, scoop and mash ripe avocado with lemon juice, salt, and pepper until bright green, smooth, and delightfully chunky.

Heat a small nonstick pan over medium-low, add butter or oil, crack in the egg, and cook until whites set but yolk stays runny, about 3–4 minutes.

Spread the avocado mixture evenly across warm toast slices, top each with the cooked egg, pressing lightly so layers meld.

Sprinkle red pepper flakes and microgreens over the top for a vibrant finish before serving immediately.