FOR THE BASTING BUTTER:

Cup of Yum
1. In a small bowl, whisk together the melted butter, worcestershire sauce, maple syrup, dijon mustard and cayenne pepper.  Set aside.
2. Preheat the oven to 350°.  Cut 9 slider rolls in half to separate tops and bottoms.  Lay the bottoms in an 8x8" square casserole dish.

SCRAMBLE THE EGGS:

1. In a medium bowl, whisk the eggs with salt and pepper.  Heat a medium saute pan over medium heat and add the butter to melt. Add the eggs and let sit for 30-45 seconds.  
2. When the bottom of the eggs are set, drag a spatula across the bottom of the pan from the 12 o'clock to 6 o'clock position, then from 9 o'clock to 3 o'clock - folding the eggs into large curds. When the eggs are 90% set, remove them from the heat.

ASSEMBLE THE SLIDERS

1. Top the rolls with the cheese. Tear the prosciutto into pieces and divide the over each individual slider roll (Do not lay whole slices of prosciutto across the rolls, because they won't naturally break apart when lifting out the buns).
2. Top the prosciutto with several slices of smoked turkey.
3. Top the turkey with the eggs and top with the other half of the slider rolls. Use a pastry brush to baste the tops of the rolls with the butter sauce. (You don't have to use all the butter sauce on the tops -- if there's some leftover, let your diners add additional to their rolls if they'd like.
4. Sprinkle the tops with sesame seeds. Cover the casserole with tin foil and place in the hot oven. Bake for 12-15 minutes, then remove the foil and continue to bake for another 10 minutes.

PREP THE TOPPINGS:

1. While the sliders are baking, slice the tomato and transfer to a serving plate. Mash the avocado with a fork and transfer to a serving bowl.
2. Serve sliders with any leftover butter sauce, sliced tomato and mashed avocado. (Note: to serve avocado, remove the top of the slider and spread it over the top half of the roll.)