Crack 4 whole eggs into a mixing dish and whisk together to blend the egg whites and yolks.
Heat a frying pan over medium heat, then spread some avocado oil to coat the pan.
Add the eggs to the frying pan and let them cook for 2 minutes until they begin to set and are no longer liquidy.
Once the eggs begin to solidify, add some arugula, scramble it all together, then allow it to cook for another 1-2 minutes.
As you wait for the eggs to finish cooking, slice the avocado in half, then my little trick is to take a knife, make a fast and deep cut into the core, then twist to remove it. Next, while the avocado is still in the skin, cut the avocado half into a quarter, then slice it vertically and horizontally to make squares. Remove it from the skin with a knife or spoon, then set it a side.
If the eggs are sticking to the pan, stir the eggs one more time to free up all the eggs, then turn off the heat. Add the eggs to your plate before they get too dry. I prefer my eggs when they are still a little moist.
Stir up the salsa so you get a good amount of chunks and liquid, then add it on top of the eggs.
Place the sliced avocado on top of the salsa, then add a dash of sea salt and black pepper.