Averie Cooks

-1 To a medium bowl, add the avocado, lime juice, chives, kosher salt, freshly ground black pepper, coarsely mash the avocado with a fork and toss with a fork to combine (I prefer to keep mine on the chunkier side); set aside.
-1 Cut a 2.5 to 3-inch circle from the center of each bread slice with a cookie cutter or glass.
-1 To a large non-stick skillet, add the butter, and heat over medium-low heat to melt.
-1 Add the bread, bread rounds, and cook until golden brown on the first side, about 1 to 2 minutes.
-1 Flip everything, crack one egg into the hole of each piece of bread, and season eggs with salt and pepper.
-1 Cover pan and cook until eggs are as set as desired, about 3 to 6 minutes. The bread rounds will cook faster than the eggs (in about 1 to 2 minutes); remove them from the skillet as soon as they’re golden browned and place on a plate. Remove egg-in-a-holes and place on the plate.
-1 Evenly spread the avocado mixture over the bread and bread rounds and serve immediately. Recipe is best warm and fresh.