We have been fans of avocado toast for breakfast the last ten or more years. I was introduced to it at a hotel in San Diego and loved the taste and texture. I used to top it with cilantro, but since moving to Japan I use fresh broccolini sprouts or mitsuba (Japanese parsley) as a topping. Avocados have become common enough in Japan that you can get them all year round. The avocado mixture is very simple using only lemon juice, olive oil, sea salt and the avocado itself.
You can enjoy on virtually any type of toast- white bread, wheat bread, whole grain bread, and of course baguettes.