Three-way Breakfast Toasts

Serves 2 persons

Ingredients

• 6 slices of bread: sourdough, rye, wholegrain, or multi-cereal
  
• 1 avocado
  
• 2 tsp marmite
  
• 1 tbsp wholegrain mustard
  
• 4 tbsp shanklish (Levantine fermented cheese)
  
• 4 zucchini blossoms, clean and dry
  
• 4 eggs, quail eggs if you like
  
• Salt and pepper
  
• Chili flakes
  
• Oil spray + olive oil

Procedure

• Heat a frying pan, and a glug of olive oil and swirl around. Spray (or brush) 2 round molds to crack the eggs into for a perfectly round shape or fry directly into the pan and fix their shape later. Crack the eggs into the mold, working 2 at a time, unless you have more molds, lower the heat and cover with a tea plate to cook evenly. Once the whites are set, remove from heat and season with salt and pepper. Repeat with the two remaining eggs
  
• In the same pan, toast the bread on both sides
  
• Cut the avocado, remove the seed, and peel. Cut into slices and set aside
  
• Top 2 toasts with 1 tsp marmite each, tear the zucchini blossoms and layer on top with a few slices of avocado. Sprinkle some chili flakes to your liking
  
• Divide the mustard between the 2 toasts and top with avocado slices and fried egg
  
• Crumble the shanklish on the remaining toasts, drizzle with olive oil and add the fried egg on top
  
• Enjoy fresh