This version uses crushed ripe avocado on toasted sourdough and finishes it with poached farm eggs and olive oil roasted tomatoes. Marcona almond, pickled chilies, greens, and lemon vinaigrette make it more composed than a standard brunch toast. The almonds and chilies should add crunch and brightness against the creamy avocado and rich egg yolk. It is the kind of toast that feels plated rather than assembled, with a clear emphasis on garnish and balance.