Brush the bread slices with olive oil on both sides. Then, grill them in a skillet, grill pan, or cast iron pan for a couple of minutes on each side over medium-high heat until nicely toasted.

Beat the eggs with a pinch of salt and the cream.

For creamy scrambled eggs, add the butter to a small saucepan over medium-low heat. When the butter is melted, add the whisked eggs and cook them on medium-low heat, stirring continuously. This will yield creamy eggs (not fluffy big curds). If the heat is too high, take the saucepan off the heat while stirring for 30 seconds, and then place it back on the lowest heat setting.

Prepare your avocado toast assembly station: grilled/toasted bread, scrambled eggs, pesto, and arugula. Don’t be intimidated by making your own pesto! It’s so easy to make; it can be mixed in a matter of minutes. It’s rich, herby, and very aromatic!

Spread the avocado on the toasted/grilled bread. Then, add the creamy scrambled eggs, arugula, and pesto. Finish with a pinch of flaky salt and pepper.