1. Start by toasting your bread slices to your desired level of crispiness. In my kitchen, I love a slightly charred edge for that added texture.
2. While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add a pinch of salt, pepper, and lemon juice, then mash until you reach your preferred consistency—chunky or smooth, it’s your call.
3. Heat the olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet, being careful not to break the yolks. Cook them sunny-side up until the whites are set but the yolks are still runny, about 3-4 minutes.
4. Once the bread is toasted, spread the mashed avocado generously over each slice. Top each with a sunny-side-up egg.
5. Season with additional salt, pepper, and red pepper flakes or hot sauce if you like a bit of heat. Garnish with fresh herbs for a pop of color and freshness.

As someone who’s burned more than a few slices in my time, I recommend keeping a close eye on your toast—it’s amazing how quickly it can go from perfect to, well, a little too “crispy.”