1 Peel the avocados and place it in a salad bowl, then crush them with a fork.
2 Add the shallots, lemon juice, Espelette pepper and season.
3 Fill 2/3 of the saucepan with water and bring to a boil.
4 Gently add the eggs and cook for 6 minutes.
5 When done cooking, immerse the eggs in cold water to stop the cooking process.
6 After 2 minutes, peel the eggs.
7 Toast the sliced bread in a frying pan on both sides.
8 Spread the avocado on the toast and top with an egg.
Top: you can replace the avocado with wilted spinach or tapenade.