This five-minute breakfast (or dinner!) layers good things on top of good things and is perfectly satisfying.
Toast the bread to your liking.
Scoop out the avocado half and mix it with the lime juice and a pinch of salt. Schmear it onto the toast.
Heat the butter in a frying pan and fry the eggs as you like, sprinkling with smoked paprika and salt while cooking. Slide the eggs onto the toast.
Top with the salsa and dig in.
My favorite toast for this meal is the Early Bird Multiseed Bread from Whole Foods, but you know what you like.
Here's an amazon affiliate link to my favorite little frying pan for eggs. It calls itself a one-egg pan, but it fits two large eggs. I'm not a huge fan of single-purpose tools, but I use this little guy all the time, and not just for eggs. Last week used it to toast pine nuts for that scrumptious ramp pesto, for example.