Pro Tip: To get clean avocado slices, run a sharp knife around the avocado lengthwise around the pit. Twist to separate and use a knife to strike the pit and twist and it will come out. Then run a large spoon around the outer layer of avocado and you will get a clean half. Place cut side on cutting board and squeeze lemon juice over top. Thinly slice.
In a large non-stick skillet, heat oil over medium high heat. Cook eggs just until whites have set and yolks are still bright and runny, about 4 minutes. Sprinkle with salt and pepper and use a spatula to transfer to each avocado toast.
Top each with Pico de Gallo, pickled onions and cilantro. Serve immediately with lime wedges.
Optional Add-Ins: Poached eggs are a nice replacement for sunny side up eggs. Leaving the yolks runny makes a nice sauce for the toast.