Using the back of a fork squish half of the avocado over each slice of toast.
Melt the butter in a nonstick pan and toast the cumin seeds over medium heat. Once they start to crackle and become fragrant crack the eggs into the butter and reduce the heat to medium-low. Season with salt and pepper and cook until the whites of the eggs are cooked through, but the yolks are still runny.
Top the toasts with the eggs and spoon a little cumin butter over the top.
Add a few dashes of your favorite hot sauce.
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