This masterpiece of an egg sandwich -- dressed up with smoked paprika mayonnaise -- comes from the vegetarian cookbook Pretty Simple Cooking, by Indianapolis bloggers Alex and Sonja Overhiser.
For the smoked paprika mayonnaise: In a small bowl, mix together mayonnaise, hot sauce and smoked paprika.
In a large skillet, melt butter over medium heat. Break eggs into skillet; sprinkle with a few pinches of kosher salt and several grinds of pepper. Reduce heat to low; cook eggs 3 to 4 minutes or until whites are completely firm and yolks start to thicken. (Do not flip.)
To assemble: Layer four bread slices with lettuce, sliced tomato, a pinch of kosher salt, avocado and fried eggs. Spread the smoked paprika mayonnaise on the remaining four slices of bread; top sandwiches. Serve immediately.
If you like, add a couple of slices of Canadian bacon (lightly browned first in a skillet) to each sandwich.