In a medium saucepan, melt 2 tablespoons of salted butter and 1 tablespoon of extra virgin olive oil over medium heat until bubbling. Stir in 2 cloves of freshly chopped garlic, 1 teaspoon of chili flakes, and 1/2 teaspoon of paprika. Cook for about 2-3 minutes until fragrant, then remove from heat.

Fill a pot with cold water and gently place in 4 large eggs. Bring to a boil over high heat, cover, and turn off the heat. Let sit for 5-10 minutes, then run under cold water to stop the cooking.

Peel the hard-boiled eggs and slice them into a bowl. Mix in 1 cup of finely shredded cheddar cheese, seasoning with sea salt and black pepper to taste. Lightly mash the eggs for a creamy texture.

Toast 2 slices of sourdough or whole grain bread until golden brown. Spread a layer of lightly mashed avocado on each slice, adding a touch of sea salt. Top with the cheesy egg mixture.

Reheat the chili butter if needed, then drizzle it over the cheesy eggs, ensuring to include all the garlic and spice.

Optionally, sprinkle with fresh herbs and serve immediately.