California Avocado Fett’unta

Pickled Fresno Chilis:

1. Remove stems from Fresno chili peppers. Slice evenly in ¼” rounds. You should have about 1 ½ cups of sliced rings. Place the rings in a heat proof bowl or jar.
2. Bring vinegar and water to a boil. Add salt and sugar, stir to dissolve. Pour mixture over sliced Fresno chili rings and let cool to room temperature. Let rest in refrigerator overnight before using.

Assemble, per order:

1. Preheat griddle to 300 F, or a pan over medium-low heat. Heat a non-stick pan over low heat.
2. Brush both sides of each slice of bread with olive oil. Cook on the griddle or in a pan until each slice is dark golden brown on both sides, about 5 minutes.
3. While the bread is cooking, add some of the clarified butter to the non-stick pan to coat. Add 1 egg to the pan and season with sea salt. Cook until the bottom is crisp and brown, the white set and the yolk runny for 2-3 minutes.
4. Place 1 avocado in a small bowl. Juice half of a lime into the avocado; adjust to taste. Season to taste with salt. Use a fork to crush the avocado so that some large chunks remain. Do not crush the avocado into a puree.
5. Top 1 slice of toast with avocado mixture, then with the cooked egg. Evenly disperse 2 teaspoons of the chopped pistachios, 8-10 Pickled Fresno Chili slices, and 6-8 cilantro leaves on top. Serve immediately.