Avocado Toast

Ingredients:

• "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt
• 2 Sourdough bread slices
• 1 large avocado
• 1 package shroomacon
• 2 boiled eggs
• Olive Oil

Directions:

1. Cook the mushroom bacon per package instructions. Pan fired with a small amount of olive oil until crispy. 
2. Toast the sourdough with a bit of olive oil. You can do it in the pan with the shroomacon or in the air fryer. 
3. In a small bowl, mash the avocado with a pinch of "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt to taste. 
4. Spread the avocado onto the toast then with a cheese grater, grate the boiled eggs on top. 
5. Sprinkle a bit more of the "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt to taste. 
6. Dice the shroomacon and add it to the top of the eggs. 

For an easy peel egg, boil the water first then add the eggs for 15 minutes. Remove to an ice bath and cool before peeling.