Toast the bread slices until golden, either in a toaster or in a pan with a little olive oil.

If making pesto: blend the basil and garlic, slowly add olive oil while mixing, then add Parmesan and pepper. Blend until smooth.

Mash the avocados in a bowl and season lightly with salt and pepper. Spread the mash evenly on each slice of toast.

Melt the butter in a nonstick skillet over medium-high heat. Add the eggs and cook until the whites are set and the yolks are cooked to your preferred doneness.

Just before the eggs finish cooking, spoon a small amount of pesto into the skillet so it warms and becomes fragrant.

Place the cooked eggs on top of the avocado toast.

Drizzle with honey and sprinkle with red pepper flakes and pine nuts if using. Serve immediately.