Breakfast bruschetta with avocado and fried egg

Spread the slices of bread on both sides very thinly with more than half the butter. Roast them in a grill pan on two sides until golden brown stripes appear.

Finely chop the basil but keep leaves for garnishing. Cut the tomato into quarters, remove the seeds and cut the flesh into tiny cubes. Halve the avocados and scoop out the flesh. Praise the avocado pulp in a deep plate and mix in lemon juice, diced tomatoes, basil and some salt and freshly ground pepper.

Heat the rest of the butter in a frying pan and break the eggs above it. Fry the eggs over medium-high heat until nice fried eggs.

Put the bruschetta on plates and brush them generously with the avocado mixture. Put the fried eggs on it. Garnish with small basil leaves.