Egg & Avocado Toast
Makes 2 servings
1 ripe California avocado
2 teaspoons fresh squeezed lemon juice
1/2 teaspoon fine grain sea salt
2 slices of bread, toasted
2 large eggs, soft-boiled or poached
Shichimi togarashi (Japanese seven spice)
1. In a small bowl, mash the avocado, lemon juice, and sea salt together with a fork.
2. Spread the mashed avocado on the slices of toasted bread, creating a small well in the center of each slice of bread for the egg to go in.
3. Place a soft-boiled or poached egg in the well of each slice of bread. Season with shichimi togarashi and serve immediately.