Ingredients:
Sourdough-rye bread
Avocado
Heirloom tomatoes
Lemon
Chia seeds
Balsamic vinegar
Salt & Pepper
Parsley flakes
Directions:
Begin with boiling water in a medium saucepan. While the water is coming to a boil, begin mashing the avocado in a bowl with a fork. Add a pinch of salt and pepper, 1 tbsp of lemon juice (about half a lemon) and a pinch of chia seeds to the avocado and mash some more. Now that the water has come to a full boil, begin toasting your bread and, using a plastic scooping spoon, crack the egg into it. Slowly lower the egg into the water; once fully submerged carefully remove the spoon and let the egg boil for 3 minutes.
Plate your toast and add the avocado spread with a fork (this helps create grooves to catch the balsamic vinegar). Slice your heirloom tomato and place two slices over the avocado spread. Drizzle balsamic vinegar over the tomatoes. Using a skimmer (wide, circular, curved spoon with holes) or a slotted spoon, remove the egg, cutting off any whispy edges using the edge of the spoon. Sprinkle the parsley flakes over the toast and indulge!
