Add enough water in medium saucepan to cover eggs. Pour 1 teaspoon vinegar into water to help eggs hold shape. Taste will not be altered. Place 2 lids (rims only) of mason jars in bottom of saucepan. Bring water to a boil and then turn off heat but let saucepan remain on burner. Crack eggs into a small bowl and then pour into lids at bottom of saucepan. For soft and runny eggs remove from water at 4 minutes. For slightly runny eggs, let cook for 5 minutes. When removing eggs from pan with spatula, remove egg and lid at same time. While holding egg, remove lid and then top avocado toast with egg.

While eggs are cooking, toast bread and mash avocado on top of toast.

Slice cherry tomatoes and place on top of avocado.

Garnish with blueberries and crushed pistachios.