1) Boil your eggs and immerse in water to cool.Peel your avocado and mash in a bowl.Squirt your lemon over the avocado.Peel the eggs, chop and mix with the avocado.

2) Mix the black pepper, seasoning and scotch bonnet pepper and set aside.Toast your bread and roll out with a rolling pin, cut the edges off and serve the avocado egg salad on the bread.