Cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin and mash the flesh. Squeeze the lime and add the juice to the mashed avocado. Divide the mashed avocado over the bread.
Heat the grill pan. Brush the asparagus with olive oil and grill for about 6 minutes until tender. Sprinkle with sea salt and leave to cool slightly. Divide the asparagus over the avocado toast.
Heat the olive oil in a non-stick frying pan and fry the eggs over a low heat. Place the eggs on the avocado toast.
Divide the salmon over the avocado toast. Slice the onion into very thin rings and divide over the salmon with the capers and the cress.
Cut off the top of the pomegranate. Cut through the skin over the segments. Break open the fruit. Remove the pips and scatter over the toast.
