- 2 slices sourdough bread, toasted
- 2 eggs
- 1 tablespoon oil
- 1/ 2 avocado, mashed
- Microgreens, for topping
- Hemp seeds, for garnish
Heat the oil in a cast iron skillet over medium heat. Add the eggs and cook until the whites are set and the yolk is still runny, about 4-5 minutes.
Divide the avocado between the slices of bread, then top with the eggs and a handful of microgreens. Sprinkle with hemp hearts.