(Before starting on the avocado toast, cook your bacon until brown and crispy. My preferred method is in the oven or the air fryer. Both techniques reduce grease splatter and mess and produce perfectly crispy bacon with all the fat rendered. Place the cooked bacon on a paper towel-lined plate to remove excess grease and crumble when ready to use.)

First, place the slice of sourdough bread into a skillet with a tablespoon of butter over medium-high heat.

Second, remove the toasted bread from the skillet and place it onto a plate when it has absorbed all the butter and is slightly browned.

Third, add another tablespoon of butter to the skillet, melt it, and crack two eggs.

**OPTIONAL: Then, add one tablespoon of water to the eggs and place a lid on the skillet so that the eggs can finish cooking. (This will steam the tops of the egg whites and yolks, which is an easy way to avoid flipping the eggs and breaking the yolks.)

Then, cut your avocado open, remove the seed, scoop it out with a spoon, place it in a small mixing bowl, and mash it with a fork until creamy.

Next, mix "everything but the bagel seasoning" into the mashed avocado.

Once your eggs are finished cooking, it’s time to assemble your avocado toast.

Place the toast on a plate.

Arrange the avocado mash on top of the toast.

Then, put your fried eggs on top of the toast.

Top the fried eggs with the crispy, crumbled fried bacon.

Place one tablespoon of chili oil in the skillet to warm, then drizzle it over the completed avocado toast.