Gather ingredients: Begin by retrieving all your ingredients from the pantry and fridge. Make sure to thaw the hashbrowns and slice the avocados in half.

Mash the avocado: In a comfortable bowl, scoop out the avocado flesh and mash it with lemon juice, salt, and pepper.

Cook the hashbrowns: Heat a non-stick skillet over medium-high heat and drizzle in some olive oil. Spread the thawed hashbrowns and cook until golden brown and crispy.

Prepare the eggs: While the hashbrowns are sizzling, fry or poach the eggs to your desired level of doneness.

Toast the bread: Place your hearty slices of bread in a toaster or on a grill until golden brown.

Assemble the toast: Layer crispy hashbrowns on each slice of toasted bread and top with the creamy avocado mash and a cooked egg.

Season before serving: Sprinkle with salt, pepper, or red pepper flakes before enjoying!