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Combine the diced tomato, jalapeno, onion, and cilantro in a small bowl. Set off to the side for later.
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Add eggs, salt, and pepper to a small mixing bowl. Whisk to scramble.
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Heat a small skillet over a medium/low flame. Add olive oil. Swirl around pan to evenly coat. Add eggs. Cook, while gently stirring with a wooden spoon/rubber spatula, for five minutes. Add cheese, shut flame off, and cover with lid.
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Toast the bread. Slice the avocado in half and remove the pit. Scoop out the flesh from each half. Take half of the avocado flesh and smash it on top of the piece of bread using a fork. Do the same with the other half and other slice of toast.
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Add some scrambled eggs to each slice of avocado toast. Top with pico and hot sauce or lime juice. Serve.