In a saucepan over medium heat, melt 2 tablespoons of salted butter with 1 tablespoon of extra virgin olive oil. Once the butter is bubbling, add 2 cloves of freshly chopped garlic, 1 teaspoon of chili flakes, and ½ teaspoon of paprika. Stir frequently for about 2-3 minutes until the garlic is golden and fragrant but not burnt, then remove the pan from heat.

Place 4 cold hard-boiled eggs in a pot and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat, then immediately remove from the heat source and cover the pot. Let the eggs sit (still covered) for 5-10 minutes, depending on how firm you prefer the yolks.

After the eggs have cooked, carefully drain the hot water and let them cool slightly. Tap each egg gently on the counter to crack the shell, and peel them under running water.

Quarter the peeled eggs into a bowl, add about ½ cup of shredded cheddar cheese, and season with sea salt and black pepper to taste. Lightly mash the mixture with a fork.

Toast slices of sourdough or whole grain bread until golden brown. Meanwhile, prepare 1 ripe avocado by lightly mashing it. Once the bread is toasted, spread the mashed avocado on each slice. Top the toast with the cheesy egg mixture.

Drizzle the warm chili garlic butter over the top and sprinkle fresh herbs for garnish. Serve immediately while warm.