In a saucepan, melt the salted butter and olive oil over medium heat. Add chopped garlic, chili flakes, and paprika. Cook until fragrant, about 1-2 minutes. Remove from heat.

Boil the eggs in a pot covered with water for 5-10 minutes. Once done, transfer to an ice water bath to cool.

Peel the cooled eggs and slice into quarters. Combine with cheddar cheese and season with salt and pepper.

Toast the bread, spread avocado on each slice, top with cheesy egg mixture, and drizzle with chili butter.