Toast the bread to your liking and top them with the avocado slices in a fanning direction. Drizzle with some nice extra virgin olive oil, a squeeze of the lime and a pinch of sea salt.

Preheat the cast iron skillet, add a drizzle of olive oil and cook the eggs on medium flame until nicely set with crispy edges and creamy yolk. About 2 minutes or so.

Place the cooked eggs on top of the avocado, sprinkle with some red pepper flakes, volcanic salt, the chives, microgreens and a few pumpkin seeds.