4 large eggs, at room temperature

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1/4 cup minced fresh tender herbs, such as chives, dill, tarragon, and/or parsley

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4 thick slices artisan bread, toasted and warm

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1 Tbsp. extra-virgin olive oil, plus more for drizzling

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2 ripe, Fresh California Avocados, halved, seeded, peeled; each half thinly sliced

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1 lemon, halved

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1 Tbsp. everything seasoning

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.