1/4 cup (60 ml) mayonnaise

4 teaspoons (20 ml) Dijon mustard

4 teaspoons (20 ml) finely chopped chives

1 tomato, sliced

1 avocado, pitted, peeled and sliced

1 lime wedge

Hot pepper sauce (optional)

8 slices sandwich bread

2 tablespoons (30 ml) butter

4 eggs

• 8 leaves Boston or
• Leaf lettuce

In a bowl, combine the mayonnaise, mustard and chives. Set aside.

Place the tomato and avocado slices on a plate. Sprinkle with lime juice and a few drops of hot pepper sauce if desired. Season with salt and pepper.

Toast the bread.

In a skillet over medium heat, melt the butter. Break the eggs into the skillet. Fry over low heat, without turning, until the yolks are just set. Season with salt and pepper. Spread the mayonnaise mixture on the toast. Garnish 4 of the toast slices with the tomato, avocado and lettuce. Top each with an egg and cover with a toast slice. Serve immediately.

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