This recipe draws heavy influence from the Spanish pantry—calling for serrano cured ham, machego cheese, and Pimenton de la Vera Picante.
Toast bread in butter.
Half the avocado, peel off the skin, and lie it flat-side-down on a cutting board. Slice it similar to a hassleback potato, but let the knife go all the way through. (This lets you shingle the avocado with ease and make it look pretty.)
Shingle the avocado onto the toasted bread, season with salt and pepper to taste.
Top with thin slices of Jamón serrano, shaved Manchego cheese, and a fried egg. Finish with salt to taste.
Garnish the dish with ample smoked Spanish paprika and fresh lemon zest to taste.
Serve and eat immediately.
Try adding some extra acidity to this dish with red wine vinegar or lemon juice. You can make this even richer by adding a small splash of extra virgin olive oil or some Spanish cured olives.