Slicing avacado in half and removing pit.
Slice just a small slice off each end.
Cut each half into a "steak" (two pieces will have holes and two will be the outside edges). KEEP THE SKIN ON.
Sprinkle with the dry rub and salt.
Melt bacon fat onto a griddle or in a frying pan (I used a griddle for the space).
Place the slices of avacado into the fat and let fry for a minute or so, then flip over.
Gently place an egg into each of the slices with the hole.
Let fry until the whites begin to solidify.
At this time, I placed a slice of mozza on the griddle as well to start it softening and melting.
Gently flip the avacado slices and let the whites finish cooking, placing the melted mozza on top.
Remove from the griddle and place on a plate.
Remove the skin, top with the chorizo salsa and serve!
