For the olive oil poached eggs: Put the olive oil and garlic in a small saute pan (wok works better for one egg) over medium heat. Heat until the garlic begins to sizzle and turns light golden brown; remove the garlic. Heat oil on medium – not too hot because c'mon Gina, we’re poaching it. Once the yolks set – remove with a slotted spoon. 

Toast that toast.

Toss local tomatoes and avocado with salt, pepper, red pepper flakes and a little olive oil.

 Place tomatoes and avocado on the toast. Egg on top after. I like Sriracha (probably too much)....

Shizam, Open Faced Breakfast Sando

Enjoy!