Preparation Steps
1
Boil your eggs and immerse in water to cool.
2
Peel your avocado and mash in a bowl.
3
Squirt your lemon over the avocado.
4
Peel the eggs, chop and mix with the avocado.
5
Mix the black pepper, seasoning and scotch bonnet pepper and set aside.
6
Toast your bread and roll out with a rolling pin, cut the edges off and serve the avocado egg salad on the bread.