• Preheat the oven to 450 degrees. 

Prep your ingredients

• Toast your bread. (I typically toast mine to 4 minutes on the toaster - you want it to be pretty crisp so it doesn't get soggy from avocado) 
• Cut your avocados in half, scoop out the filling into a bowl, and mash. 
• Shred your rotisserie chicken. I typically use just the white meat and it's enough for three servings. 
• Slice your Monterey jack cheese - you can use as much as you want! Just make sure the top of the chicken is covered. 

Combine ingredients

• On a sheet pan, lay out your three pieces of toast. 
• Using a fork, spread avocado evenly on each piece. My ratio is one avocado to one piece of toast. 
• Evenly distribute the rotisserie chicken onto each piece of toast on top of the avocado. 
• Add the Monterey Jack cheese to the top of the chicken. 
• Put the avocado toast into the oven for 6 minutes. 

Cook your egg (if you're adding egg to the top)

• Heat a skillet over medium high heat. 
• Melt a pat of butter in the pan (This makes it easier to flip the egg than using typical pam). 
• Once the pan is hot, crack the egg into the pan until the white of the egg cooks through. 
• Flip once to cook the other side from 20-30 seconds. 
• Once the pieces of avocado toast have cooked, take out of the oven and add the egg on top. Enjoy!