- 4 pieces thick cut bread
- 2 ripe avocado, mashed with fork
- Squeeze of lime juice
- Fresh heirloom tomato, sliced
- 4 eggs, cooked sunny side up
- Sel de Cuisine (or salt and pepper), to taste
- Balsamic vinegar
- Handful fresh dill, pulled into small pieces
- Toast bread, evenly spread mashed avocado.
- Place sliced tomato on half, place sunny side up egg on other half.
- Sprinkle with Sel de Cuisine and a drizzle of balsamic. Sprinkle dill on top and serve.
*As seen on Twin Cities Live July 31, 2018