Avocado Toasts with Fried Egg, Olives, and Smoked Paprika

Ingredients

• 4 slices hearty whole grain, artisan-style bread, or another bread of your choice
• 2 ripe avocados, halved, pit removed, and sliced
• 1/8 teaspoon salt
• Fresh ground black pepper, to taste
• 4 lemon wedges
• 1/4 cup sliced California Green Ripe Olives
• 1/4 cup sliced mild peppadew peppers
• 1 tablespoon unsalted butter
• 4 large eggs
• Smoked paprika, for garnish

Directions

1. Toast the bread in a toaster until it is golden, or take it a little lighter or darker if that is how you like it. Add the avocado to each toast, keeping the slices as they are or pressing them with a fork, then season with salt and pepper.
2. Squeeze one lemon wedge over each avocado-topped toast. Scatter the sliced olives and peppadews over the top. For the eggs, melt the butter in a skillet set over low heat. Tilt the pan so the butter coats the surface, then crack in the eggs and put a lid on the skillet.
3. Cook for 2 minutes, until the whites are opaque except for a narrow ring around each yolk. Take the skillet off the heat, leave it covered, and let the eggs rest for about 30 seconds so they can finish setting.
4. With a thin spatula, lift the eggs out of the skillet and place one on each avocado toast. Finish with a few pinches of smoked paprika, and serve right away.