If using frozen hash brown rounds, thaw briefly under cool running water or according to package instructions and pat dry; if using fresh prepared rounds, proceed. Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon of neutral oil.

Fry hash browns

Place the two hash brown rounds in the hot skillet without overcrowding. Cook 3–4 minutes on the first side until deep golden brown and crisp. Add the remaining 1 tablespoon oil around the edges, flip carefully, and cook another 3–4 minutes until the second side is golden and cooked through. Transfer to a paper-towel-lined plate and keep warm.

Avocado Spread

While hash browns cook, scoop the avocado flesh into a medium bowl. Add the lemon juice, olive oil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and red pepper flakes (if using). Mash with a fork to a chunky-but-spreadable texture. Taste and adjust seasoning; add a tiny pinch more salt or lemon if desired. Keep at room temperature until ready to assemble.

Eggs & Topping

Fry eggs

In a small nonstick skillet, melt the butter over medium-low heat until foaming. Crack one egg into a small bowl and gently slide into the skillet; repeat for the second egg if space allows, or cook sequentially. Cook gently for 2–3 minutes for set whites and runny yolks (baste with pan butter for more even cooking), or 4–5 minutes if you prefer firmer yolks. Season each egg with a pinch of sea salt and a little black pepper while cooking.

Assemble toppings

When eggs are nearly done, sprinkle 1/4 teaspoon of everything bagel seasoning over both eggs (reserve remaining 1/4 tsp for the assembled toast) so some seasoning melts into the eggs.

Assembly & Garnish

Place the two warm hash brown rounds on a serving plate. Divide the avocado spread evenly between the two rounds and gently spread to the edges, leaving a small well in the center for the egg.

Carefully transfer one fried egg onto each avocado-topped hash brown. Sprinkle the remaining 1/4 teaspoon everything seasoning across both toasts for contrast. Add any optional microgreens or chopped chives on top and a tiny squeeze of the lemon wedge if desired.

Serve immediately while hash browns and eggs are warm.