Toast the whole grain bread until it’s crispy and golden brown. Avoid leaving the toast too long.

In a bowl, mash the ripe avocado with salt, black pepper, and a sprinkle of red chili flakes until smooth yet chunky.

In a non-stick skillet, heat olive oil over medium heat and crack the eggs into the pan. Cook until the whites are crisp and the yolks remain sunny, about 3-4 minutes.

In a bowl, toss the arugula and cherry tomatoes with a dash of olive oil and crumbled feta cheese.

On a plate, lay the toast and spread the avocado mix generously. Place the eggs on top and arrange the salad alongside.

Sprinkle some extra chili flakes and black pepper on everything for a beautiful finishing touch.