Preheat your Blackstone griddle to medium-high heat (about 350°F).
Lightly butter both sides of the sourdough slices and toast on the griddle until golden on each side. Set aside.
Add a little butter to the griddle and crack in the eggs. Season with salt and pepper. Cook sunny-side up until the whites are almost set, then cover with a dome or lid to steam the tops.
To assemble, spread a thin layer of butter over each toasted slice. Layer the avocado slices evenly, sprinkle with flaky sea salt, and add a squeeze of lemon juice.
Top each toast with an egg. Garnish with microgreens, another squeeze of lemon, and a pinch of crushed red pepper flakes for a touch of heat.
Preheat your Blackstone griddle to medium-high heat (about 350°F).
Lightly butter both sides of the sourdough slices and toast on the griddle until golden on each side. Set aside.
Add a little butter to the griddle and crack in the eggs. Season with salt and pepper. Cook sunny-side up until the whites are almost set, then cover with a dome or lid to steam the tops.
To assemble, spread a thin layer of butter over each toasted slice. Layer the avocado slices evenly, sprinkle with flaky sea salt, and add a squeeze of lemon juice.
Top each toast with an egg. Garnish with microgreens, another squeeze of lemon, and a pinch of crushed red pepper flakes for a touch of heat.
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