Mary's Avocado Toast with Crispy Eggs & Pepitas

When my daughter is home from college, we have lattes and avocado toast every morning. Today she made this dish, and it was pure bliss.

INGREDIENTS

2 large slices whole-grain sourdough bread

1 large avocado

2 large organic pasture-raised eggs

1/2 lime

Kosher salt

Cracked pepper

3 TBS Extra-virgin olive oil

Balsamic glaze

Chili crisp

1/2 cup Hopebird Sriracha-cha pumpkin seeds.

Micro greens

DIRECTIONS

Lightly toast the sourdough bread slices.

Coat pan with Extra-virgin oil, and heat until it sputters a little.

Holding eggs low over pan to avoid splatters, carefully crack eggs into the hot oil. Tilt pan and spoon hot oil over the eggs, basting them. Once egg edges are crispy and yolks are cooked to your preference (we like jammy eggs), remove eggs from heat.

Cut avocado in half and scoop each half onto a slice of toast. With a fork, smash the avocado and then add kosher salt, black pepper and a squeeze of fresh lime.

Lay crispy eggs on the avocado, then top with a drizzle of chili crisp, balsamic glaze, and Sriracha-cha pumpkin seeds. Follow with micro-greens, and anything else your tastebuds desire.*

*why not pickled red onions, sizzled scallions, Tajin, or crispy prosciutto!