Hard boil the eggs.
Lay the greens on the plate.
Slice the avocado and lay the slices out on the plate.
Cut the hard-boiled eggs in half and nuzzle them in between the avocados.
Drizzle with extra virgin olive oil.
Add salt and pepper to your liking.
Garnish with the pomegranate seeds.
Lay toast halves in the corners or in a side basket or dish.