Smash the avocado with
a fork in a small bowl.
BEAT together milk and eggs with whisk or
fork in small bowl.
Scoop out flesh and puree or mash 1/2 a cup with
a fork in small bowl.
To make the filling: Mix the pecans, brown sugar, cinnamon, and espresso powder together with
a fork in a small bowl.
Lightly beat 1 egg with
a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute.
Mash the avocados with
a fork in a small bowl, and stir in the onion, olives, olive juice, tomato, garlic, hot sauce, and spices.
Mash the flesh with
a fork in a small bowl with the lemon juice, salt and pepper.
Rinse the salad if necessary and smash the avocados with
a fork in a small bowl.
Rinse the salad if necessary and smash the avocados with
a fork in a small bowl.
Take remaining piece of toast and pulse in mini food processor, or just break it up with
a fork in a small bowl.