In a medium saucepan, melt salted butter and olive oil over medium heat. Add garlic, chili flakes, and paprika. Cook for 2-3 minutes until garlic is fragrant.

In a pot, place eggs and cover with water. Bring to a boil, cover, remove from heat, and let sit for 10-12 minutes. Transfer to ice bath.

Once eggs are cool, peel them, cut into quarters, and mix in cheese, sea salt, and black pepper.

Toast bread slices until golden brown. Mash avocado with salt and spread on toast.

Spoon cheesy egg mixture on top of avocado toast and drizzle with chili garlic butter. Garnish with herbs if desired.