Starting off the 2018 with Avocado Toast on Pumpernickel. It’s an easy breakfast after a long night of wine & champagne. Looks can be intimidating - this is a quick & simple breakfast with little dish duty afterwards.

Ingredients:
2 eggs – sunny side up
2 slices of pumpernickel bread
1/2 hass avocado - Sliced
Handful of heirloom cherry tomatoes – halved
Olive Oil – for drizzling
Salt
Pepper
Shichimi Togarashi

Directions:
Cook eggs either in butter or olive oil until whites are set and yolk is still runny. Toast bread. Slice avocado. Split avocado evenly over 2 pieces of toast. Lightly smash avocado with fork. Place halved tomatoes on avocado toast. Season avocado with salt, pepper, and a drizzle of olive oil. Place 1 egg onto each piece of toast. Sprinkle shichimi togarashi over egg. 

If you don’t have Shichimi Togarashi use any hot sauce you have on hand.