Prepare the avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork, leaving some chunks for texture.

Cook the eggs: Heat the olive oil or butter in a small skillet over medium heat. Fry or scramble the eggs to your liking. Season with salt and pepper.

Assemble the bowl: Add the cooked eggs on top of the mashed avocado. Sprinkle with fresh cilantro or parsley. Add a drizzle of hot sauce or a pinch of chili flakes if you like a bit of spice.

Serve: Serve immediately for a quick and satisfying keto breakfast.