Avocado Toast with Scrambled Eggs

Method

1. Cut a slice of seeded bread.
2. Melt a little clarified butter in a non-stick pan over medium heat and toast the bread slice on both sides until golden and crunchy.
3. Roll a lime on the counter to soften it, then cut and squeeze the juice into a bowl.
4. Halve the avocado, remove the pit, and scoop out the pulp into the bowl with the lime juice.
5. Add a few fresh basil leaves (or to taste) and a pinch of salt.
6. Mash everything with a fork until creamy (do not call it guacamole, it's an avocado cream).
7. Cut red and yellow bell peppers into small dice.
8. In the same non-stick pan, add another knob of clarified butter.
9. Crack 3 eggs into the pan and begin stirring gently with a non-stick spatula.
10. Add the diced bell peppers to the eggs and continue stirring.
11. Season the eggs with salt.
12. When the eggs are almost set but still slightly runny, add a few diced pieces of salami and remove from heat.
13. Assemble the toast: spread the avocado cream on the toasted bread.
14. Place a slice of tomato on top of the avocado cream.
15. Top with the scrambled egg and pepper mixture.
16. Add a handful of mixed salad greens on the side.
17. Garnish with a few more pieces of salami, mixed seeds, and fresh basil leaves.
18. Drizzle a little good extra-virgin olive oil over the salad.