Heat your skillet over medium heat and add 1 tbsp olive oil. Toast bread slices for 2-3 minutes per side until they develop golden color and crispy edges. Remove to a clean plate and set aside while you prepare the avocado mixture.

Cut avocados in half lengthwise, remove the pit, and scoop flesh into a bowl. Mash gently with a fork, leaving small chunks throughout for texture. Add lemon juice, sea salt, black pepper, and garlic powder, then fold together until combined but not completely smooth.

Crack eggs into the same skillet and fry sunny-side up for 3-4 minutes until whites set but yolks remain runny. Season with salt and pepper while cooking, tilting the pan occasionally for even heat distribution.

Spread mashed avocado evenly across each toasted bread slice, dividing the mixture equally among four pieces. Layer your summer avocado toast family recipe elements strategically: feta first to anchor toppings, then tomatoes, cucumber slices, and fresh basil leaves on top.

Place one fried egg on each slice and scatter pumpkin seeds across the entire plate. Drizzle remaining olive oil and red pepper flakes for finish, then serve immediately while the egg yolk remains warm and spreadable.