Egg Salad and Avocado on Buttered Toast

Place eggs in a medium pot and cover with water, about an inch above the eggs. Bring to a boil. Once to a boil, cook for 10 minutes. Turn off heat and remove from the burner. Cover with a lid and let the eggs sit for another 10 minutes. Fill a medium bowl with ice water. Remove eggs from the pan and place them in the ice bath for 5 minutes. Peel the eggs and place in a bowl. Cut egg whites and egg yolks with a fork, mashing down as you go. Mix in mayo, pepper and salt. Toast your bread and butter one side. Cut open your avocado and slice into thin sections. Divide slices among the slices of toast. Top with egg salad and serve.

Note: You could even sprinkle on some diced tomatoes, and bacon bits would make it even better!