Toast the slice of bread until golden brown and crispy using a toaster or in a skillet with a little olive oil.

In a small bowl, combine the avocado flesh and lemon juice. Mash with a fork to your desired consistency (chunky or smooth). Season with salt and pepper.

In a non-stick skillet over medium heat, cook the egg to your preference (sunny-side up, over easy, or poached). Season with salt and pepper.

Spread the seasoned avocado mash evenly over the warm toast. Top with the cooked egg and arrange the halved cherry tomatoes around it.

Drizzle with extra virgin olive oil and sprinkle with red pepper flakes. Serve immediately for the best texture.