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. In a toaster, toast the bread until golden brown, or to the desired doneness.
2. Add the toppings: Top each piece of toast with slices of avocado (left in slices or mashed with a fork), then sprinkle with salt and pepper.
3. Squeeze a lemon wedge over each avocado toast. Arrange the sliced olives and peppadews on top.
4. Fry the eggs: In a skillet over low heat, melt the butter. Swirl the pan to coat the bottom. Break the eggs into the skillet, and cover the pan.
5. Cook for 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking.
6. Use a thin spatula to transfer the eggs from the skillet and top each of the avocado toasts. Sprinkle with a few pinches of smoked paprika.
7. Serve the toasts immediately.