1.Boil the eggs for 7 minutes. Toast the bread.
2.Remove the stone and flesh of the avocado and cut it into slices. Cut the eggs into quarters.
3.Spread the tapenade over the bread and top with the avocado and egg. Season with salt and pepper. Top with coriander and microgreens (optional)

2 eggs, boiled
1 ripe avocado
2 slices favourite bread
2 tbsp. tapenade
coriander leaves, to serve
microgreens, to serve (optional

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