BLT toast with avocado

Ingredients:

• 2 ripe avocados, halved and pitted
• 3 green onions, cut into white and light green parts only
• 1 tbsp. freshly squeezed lemon juice
• 0.5 tsp crushed red pepper flakes
• 8 slices smoked bacon
• 1 tbsp unsalted butter
• 4 slices white bread with crust or sourdough bread, 2 cm thick.
• 4 large eggs
• 2 cups loosely packed salad greens
• 4 tomato slices, 1 cm thick.

Preparation:

1. In a medium bowl, mash the avocado until smooth. Add the green onions, lemon juice, red pepper flakes, 1/2 teaspoon salt, and a pinch of freshly ground black pepper; set aside.
2. In a large nonstick skillet over medium heat, cook the bacon until crisp, about 4 minutes per side; transfer to a paper towel-lined plate. Pour off most of the rendered fat from the skillet into a separate bowl, reserving only 1 tablespoon. Add the butter to the skillet and stir until melted and combined with the fat. Dip both sides of each slice of bread in the fat to coat, then cook until golden brown and crisp, about 2 minutes per side.
3. Transfer the toast to a cutting board. Raise the heat to medium-high. Add 1 tablespoon of the reserved fat to the pan, crack the eggs, cover, and cook until the whites are crisp around the edges and the yolks are still runny, about 2 minutes.
4. Meanwhile, spread a quarter of the avocado puree on each slice of toast and transfer it to a serving plate with a spatula. Top each slice with 0.5 cups of lettuce, 1 slice of tomato, and salt and pepper. Top with 2 slices of bacon and a fried egg. Serve with a fork and knife.