Cut the avocado in half, lengthwise, and remove the seed. Cut avocado into (approximately) 1/2 inch slices. You should get a least 3-4 slices from one avocado. Remove peel if desired. (If avocado is somewhat soft, I leave it on and remove after frying.) For whole eggs, cut out a large hole with a knife or a small biscuit cutter. Save or eat leftover avocado pieces

Heat 1-2 tbsp of oil in a frying pan over medium heat. Sprinkle salt and pepper on both sides of the avocado slices. When oil is hot, place slices in pan and fry for about 3-5 minutes or until browned and slightly crispy. Turn heat down if necessary to prevent burning. Carefully flip the slices.

For whole eggs: Carefully drop eggs in center of avocado slices. If using large eggs, some of the white will spill out. Reduce heat to medium-low (or lower if needed), cover, and cook until eggs are set and yolks are cooked to preference. If needed, add a tbsp of water to the covered pan to help cook the tops of the eggs or carefully flip the slices to finish cooking (I don't flip). Salt and pepper to taste.

For egg yolks: Separate whites from yolks, taking care not to break the yolks. Before adding yolks, (optional) place a few baby spinach leaves in the hole of the avocado. This keeps the bottom of the yolk from cooking too much (if you want it runny). Add yolks to hole. Reduce heat to low to medium-low, cover, and cook for a few minutes or until yolks are warmed or cooked to preference. Salt and pepper to taste.

Optional: You can dredge the slices in a mixture of coconut flour (1 tbsp or so) and spices (I use pinch cumin and garlic) before frying. This makes the avocado slices a little more crispy. You may need to decrease heat to keep coconut flour from burning.