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California Avocado Toast

California Avocado Toast
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Serving Size: 12

6 Fresh California Avocado*, peeled and seeded
12 slices of 7 or 9-grain nutty bread, toasted
12 eggs
3/8 cup vegetable oil
1 1/2 oz. raw shaved beets
White truffle salt, as needed

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  1. Mash the avocados in a bowl and divide and spread equally on twelve pieces of toast. Sprinkle each with truffle salt. Divide the beet shavings equally to top each toast.

  2. As needed, heat the oil in a pan (or pans) over medium heat. Crack the eggs into the pan and cook for 2–3 minutes. Gently flip the eggs and cook for 1–2 minutes more or to order.

  3. Place one egg on each piece of toast and sprinkle both with more truffle salt. Serve.

  4. Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

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