Poach egg and set aside.

Toast the piece of bread until the bread is just golden brown, about 2-3 minutes depending on the thickness of the bread.

Remove the pit from the avocado and discard.  To properly slice and remove an avocado pit, use a chef’s knife to cut lengthwise around the avocado.  Once sliced, strike down on the pit with a steady hit of the knife, rotate and remove.  Use a dish towel to protect your hand if necessary.  

If you’re mashing the avocado, remove the avocado from the skin and place the avocado flesh into a medium bowl and mash it with a fork and a squeeze of the fresh lemon juice. Season with salt and pepper as needed.  If you’re slicing, slice the avocado in the skin and remove with a large spoon.  Place on the toast.

Place or spread the avocado on the toast.  Top with sliced cucumber, smoked salmon, poached eggs and microgreens (and salmon roe if desired).