Dissolve the peanut butter and stir with egg white and peanuts until smooth.
Spread this mixture on the brioche slices, always place three pieces on top of each other and toast in a pan with some butter.
Peel the avocado and remove the core. Season the flesh with salt, pepper, sugar and sweet chilli sauce to taste, beat until creamy and add the diced peppers.
Cut off the avocado cream with a teaspoon of cam, place on the warm peanut brioche and serve immediately.