Put garlic in mortar along with a sprinkle of sea salt. Pound until pureed. Add avocado and smash; season to taste with sea salt.
Toss sliced kale leaves with olive oil, lemon juice, a pinch of sea salt and a dash of black pepper. Toss well or massage with your hands. Let sit for a few minutes until leaves wilt slightly.
Bring small pot of water to a boil; reduce heat to a simmer. Stir water in pot until water swirls around. Break eggs into pot, one by one. Poach eggs for 2 1/2 - 3 minutes, depending on your preference. Use slotted spoon to remove from water.
Top each slice of toast with smashed avocado, then top with kale, and finally a poached egg.
Sprinkle with furikake and togarishi if desired. Cayenne pepper or smoked paprika could also be used.