Avocado Toast with Soft-Boiled Eggs, Pumpkin Seeds, and Cress Salad

1. Toast the Bread: 

• Toast the slices of bread until golden and crispy. 

2. Prepare the Avocado: 

• Mash the ripe avocado in a bowl, adding a pinch of salt and pepper to taste. Spread the mashed avocado evenly over the toasted bread. 

3. Cook the Eggs: 

• Bring a small pot of water to a gentle boil. Carefully lower the eggs into the water and cook for about 6-7 minutes for soft-boiled eggs with a slightly runny yolk. Once done, remove the eggs and cool them under cold running water. Peel and slice them in half. 

4. Toast the Pumpkin Seeds: 

• In a dry skillet, toast the pumpkin seeds over medium heat for 1-2 minutes until they are golden and fragrant. Set aside. 

5. Prepare the Cress Salad: 

• In a small bowl, toss the fresh cress leaves with ARLO argan oil, lemon juice, salt, and pepper. 

6. Assemble the Toasts: 

• Place the soft-boiled eggs on top of the mashed avocado toast. Sprinkle the toasted pumpkin seeds over the eggs. 

7. Top with Cress Salad: 

• Garnish the toasts with the dressed cress salad and a little extra freshly cracked black pepper if desired. 

8. Serve: 

• Serve immediately for a fresh, nutrient-packed breakfast or light meal. 

For the Toasts: 

• 2 slices whole grain or sourdough bread 
• 1 ripe avocado, mashed 
• 2 eggs (soft-boiled) 
• 1 tablespoon pumpkin seeds, toasted 
• Salt and freshly cracked black pepper to taste 

For the Cress Salad: 

• 1/4 cup fresh cress leaves 
• 1 teaspoon ARLO culinary argan oil 
• 1 teaspoon lemon juice 
• Salt and pepper to taste