1-Prepare the Chili Butter: In a small saucepan, heat the olive oil and butter over medium heat. Once the butter melts, add the chopped garlic, chili flakes, and paprika. Let the mixture bubble and the butter turn a light brown, then remove from the heat to cool slightly.

2-Cook the Eggs: Place the eggs in a medium pot, cover with water, and bring to a boil over high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for about 5 minutes if you prefer a soft yolk or 10 minutes for a hard-boiled yolk.

3-Prepare the Egg Mixture: Drain and peel the eggs, then cut them into quarters. Add the eggs to a bowl with the shredded cheddar cheese, and season with sea salt and

black pepper. Gently mash the eggs and cheese together with a fork until they’re well combined but still slightly chunky.

4-Assemble the Toast: Spread the mashed avocado evenly onto the toasted bread slices. Top with the egg and cheese mixture. Drizzle the spicy chili butter over the top, ensuring every bite has a bit of that flavorful kick.

5-Garnish and Serve: Sprinkle fresh herbs over the top of the toast, and enjoy immediately. This dish is perfect for breakfast, brunch, or even a light lunch.