In a small bowl, add the avocado, and mash until creamy*, then spread equally over the slices of baguette.
In another small bowl, add the tomato, red onion, and cilantro, stir gently, then set aside.
Whisk together the eggs and milk vigorously for a couple minutes, then pour into a frying pan coated with cooking spray over medium-low heat and scramble until soft and fluffy, around 5 minutes. Distribute the scrambled eggs evenly over the avocado toast, top with the pico de gallo, then sprinkle with salt and pepper and serve immediately.
*If you prefer your avocado chunkier, just stop mashing sooner!