Instructions:
Gather your ingredients in one place.
Cut the avocado in half and remove the pit. Using a sharp knife, cut criss cross lines in one half of the avocado and then slide the knife around all sides. With a teaspoon, scoop out the avocado flesh into a small bowl. Don't eat more than 1/8 of the avocado per serving, to keep it low fodmap.
Sprinkle lemon juice all over the scooped out flesh. Sprinkle it with salt and pepper and mash it with a fork until the flesh is fairly smooth. Taste if more salt or pepper is needed. Sprinkle a few drops of hot sauce over the avocado mixture, if using it.
Meantime, place your toast in the toaster. When it is done, place it on a plate. Smear the mashed avocado all over the warm toast. Sprinkle it with a nice tablespoon of parmesan cheese. Set aside.
While the toast is toasting, fry your egg. Spray a non-stick skillet with oil and heat on medium heat. When the pan is hot, crack an egg and slip it into the skillet. Fry lightly until the white becomes opaque. Flip the egg using a non-metal spatula and fry for another minute or until you think the underside is cooked.
Flip back over and slide onto the toast. Sprinkle with as much grated parmesan as you like. I like two or more teaspoons. Cover the plate with the skillet for a few minutesw. This will slightly melt the cheese and warm up the avocado mixture. Sometimes, I just omit putting the skillet on top and instead, I warm it 20 seconds in the microwave. If you don't care about melting the cheese or warming the avocado mixture slightly, then just eat it as is, once the egg goes on top.
**Notice that I like my toast dark, but of course you can make it as light or dark as you prefer.