Place the butter in a square 5-inch glass container (I use a small food storage/ meal prep container). Microwave until melted, about 50 seconds.
Mix in the heavy cream, egg, and salt. Add the coconut flour and baking powder and mix patiently until thoroughly combined.
Microwave the batter for 90 seconds. Allow to rest for a minute, then carefully run a knife around the edges and release the bread from the container. If the bottom sticks, carefully run a small spatula underneath.
Prepare the toast:
Use a fork to mash half an avocado well. Mix in cilantro, lemon juice, salt, pepper, and red pepper flakes.
Heat a medium nonstick skillet over medium heat. Add a teaspoon of butter and swirl to coat. Add the bread and cook until browned, about 2 minutes on each side. Remove to a plate.
Add another teaspoon of butter to the skillet and swirl to coat. Break an egg into the skillet and cook it to your liking.
Top the toasted bread with the avocado, then top it with the cooked egg. Serve immediately.
Video
Notes
Variations:
You can easily double the recipe and make two servings, as I do in the video.
You can use store-bought bread. You can also use slices of this almond flour bread.
Instead of mashing the avocado, you can slice it and season it with salt and pepper.