Multigrain Toast with Avocado, Egg, Dill and Pepitas

Ingredients

PQB 1979 multigrain bread

Avocado spread (recipe follows)

2 farm eggs

Chili crisp (we like Lao Gan Ma Chili Crisp available in most asian markets)

Roasted Pumpkin Seeds

Dill

Olive Oil

Salt and pepper

To Assemble:

Toast a slice of 1979 multigrain bread by brushing with olive oil on both sides and brown on a hot cast iron skillet or grill pan (otherwise, it’s perfectly fine to use a toaster or the broiler setting on a toaster oven). Spread avocado spread on toast and set on a serving plate. Add olive oil (about 2 Tbsp) to a non-stick pan until it covers the bottom. Heat oil on a medium high-heat until shimmering. Crack two eggs into the pan and fry until the edges are golden brown and the egg whites set. Using a rubber spatula, transfer eggs and place on top of the toast. Drizzle chili crisp over the eggs. Top with roasted pumpkin seeds and fresh picked dill.  

Avocado spread (yields about 3 cups)

4ea avocados

1 bunch cilantro, rough chopped

1ea jalapeno, seeded and minced

2ea lime, zest and juice

Salt To Taste

Scoop avocado flesh into the bowl of a food processor. Add the rest of the ingredients and process until smooth. Season with salt. If avocado spread is too thick, drizzle ice cold water while the food processor is running until reaching desired consistency.