Pop your slice of bread in the toaster or on a skillet. You’re aiming for golden brown with a little crunch something sturdy enough to hold all the toppings without getting soggy. Once it’s toasted, drizzle that tablespoon of olive oil over the top. Don’t skip this step! It adds richness and helps everything stick.

While the toast is doing its thing, peel your hard-boiled egg. Make sure it’s cooled, or you’ll end up with a melty mess. Using a grater, gently grate the egg into a fluffy little pile. Yes, it’s a bit unconventional but trust me, the texture is next-level.

Slice your avocado half, scoop it out, and gently fan or mash it onto the toast. I like to keep the slices mostly intact for a bit of bite, but if you’re in a mash-and-go mood, that works too. Season it with a little salt and pepper.

Now for the fun part: sprinkle that fluffy grated egg all over your avocado-covered toast. It should look like a little egg cloud (which, yes, is now a thing).

Sprinkle those chili flakes over the top. Want it spicy-spicy? Add more. Serving to kiddos or spice-sensitive guests? Go lighter or leave it off. Finish with another dash of salt and pepper to taste.

Serve it up immediately while the toast is still crisp and everything’s fresh. Take a moment to admire your work (you made something beautiful and delicious!), then dig in.