Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper and grease with butter or cooking spray and set aside.

In two separate bowls, separate the yolks from the egg white by cracking an egg transfer back and forth (inside the shells) to remove it from the white.

Repeat the process until you're done with all eggs.

Season the egg whites with salt and pepper an whisk with a hand mixer until it is stiff peak about 3 minutes.

Scoop onto the greased baking sheet. Divide into four and use back of a spoon and press the egg white in the middle. Do the same to other egg whites you scooped on the baking sheet.

Bake in the preheated oven until it is firm about 6 minutes.

After they are done, gently drop the yolks into the egg whites (one each) and bake for additional two minutes or until it reaches the texture you want. If you want it runny use lesser time and vice versa.

While the eggs are baking spread some butter over the sliced bread and toast to the desired texture.

This step is optional, I spread some habenero jam on the bread for some kick before avocado... Delicious!

Slice avocado and place on bread then the egg cloud.

Serve and enjoy!