Rinse the arugula and tomatoes. Slice the avocado and cut the tomatoes in half (lengthwise).

Toast your bread any way you prefer.

Heat a medium-sized, nonstick skillet over medium heat. Add a touch of olive oil or cooking spray. Once the pan is hot, crack one egg into it at a time. Cook each egg for about 3 minutes, or until the white is set. Flip with a spatula and continue cooking for 30 more seconds. Remove the egg and place it on a large plate. Repeat until all eggs are cooked. Alternatively, you can scramble your eggs or use hard-boiled eggs.

To assemble, spread ½ cup of cottage cheese across each piece of toast. Top with avocado, arugula, baby tomatoes, a small drizzle of olive oil, sea salt and pepper to taste, a squeeze of fresh lemon and red pepper flakes (if desired). Enjoy!