Ingredients

• 4 slices rustic bread or sourdough

• 2 eggs

• 1 small cucumber, thinly sliced

• 1 small tomato, chopped

• 1/2 avocado, mashed

• 2 tablespoons cream cheese or ricotta

• 1 tablespoon butter or olive oil

• 1 teaspoon chili flakes (optional)

• 1 teaspoon mixed dried herbs

• Salt to taste

• Black pepper to taste

• Fresh parsley for garnish

Instructions

1. Heat a skillet over medium heat and lightly butter the bread slices. Toast until golden and crisp on both sides. Set aside.

2. In a bowl, mash the avocado with a pinch of salt and black pepper. Spread it evenly over two slices of toasted bread.

3. Cook the eggs in the skillet until the whites are set while the yolks remain soft and creamy. Season lightly with salt and pepper.

4. Spread cream cheese or ricotta on the remaining bread slices. Layer cucumber slices and chopped tomatoes over the avocado toast.

5. Carefully place the cooked eggs on top of the vegetables. Sprinkle chili flakes and dried herbs for extra flavor.

6. Cover with the remaining toasted bread slices and gently press together.

7. Slice the sandwiches in half and garnish with fresh parsley. Serve warm for a rich and satisfying breakfast or brunch meal.