1/2 lemon (juice only)
4 slices whole-wheat bread, toasted
1 cup colorful cherry tomatoes, halved
In a small bowl, mash the avocado with the back of a fork until fairly smooth. Add the lemon juice, salt, black pepper, and combine.
Boil the eggs until soft. It will take 4-6 minutes, depending on the size of the eggs, peel.
Spread the avocado mixture on the 4 slices of toast.
Cut the eggs into halves and put 2 halves on each toast. Top with the sliced cherry tomatoes.
Sprinkle the dash of salt, black pepper, and balsamic vinegar over the top of the eggs and tomatoes.
Garnish with fresh herbs and edible flowers. Serve immediately.