Avocado Fried Egg Toast with Tomato Jam

1. Bring pot of water to rolling boil. while water boils, in a wide bowl, add water and ice and set aside. When water start boiling, add tomatoes and boil until skin start to loosen. Remove tomatoes from boiling water and immediately put in ice water to stop cooking. Once tomatoes cool a bit, peel off the skin and coarsely chop. 2. Set a steel pan to heat on medium heat. Add chopped tomatoes, lemon juice, with sugar, salt and cinnamon. Cook on medium heat until tomatoes are cooked, juices thicken (20-25 minutes). Now, mix corn starch in 2-3 tablespoon warm water until fully dissolved. Add to cooking tomatoes and cook for more 5 minutes. Remove from heat and let the jam cool. 3. Set a non-stick skillet heat at medium heat. Brush bread with room temperature butter and set aside. Add 1/2 tbsp butter in heated skillet and break eggs. Leave to cook on medium heat until egg-whites are cooked, sides are crispy yet yolk is runny. (5-6 minutes) 4. Remove eggs in a plate, add bread to same skillet and leave on low heat to toast until nice and crispy from both sides. (2-3 minute each side) 5. To assemble, top two of the toast slices with generous spoonful of tomato jam, slices of avocado, and one fried egg each. Serve immediately. Enjoy!