Chili Oil Scrambled Eggs

Wash the melon, cut in half and remove the seeds. Using a melon baller, scoop the melon into balls and place in serving bowls.

Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocado with a fork and season with salt and black pepper to taste.

Butter both sides of the slices of bread.

Preheat a non-stick skillet over medium-low heat and add the slices of buttered bread; cook for 2 - 3 minutes per side to your desired level of crispiness. Remove from heat and set aside.

In the same skillet over medium heat, add half of the chili oil.

While the skillet is heating up, crack the eggs into a bowl and whisk them until well combined. Season with salt and black pepper.

Pour the whisked eggs into the hot skillet and let them cook for about 1 minute without stirring.

After 1 minute, gently scramble the eggs in the skillet using a spatula. Continue to cook until the eggs are just set, about 1 - 2 minutes more. Remove the skillet from the heat.

Spread the mashed avocado onto the toasted bread slices.

Divide the scrambled eggs evenly over the avocado toast slices.

Drizzle the remaining chili oil over the eggs.

Serve the chili oil eggs with melon balls and orange juice.