Freshly mashed Avocado. The mash has fresh lemon, Himalayan sea salt, red pepper flakes and house made roasted garlic in it.
Eggs need to be added*
Spread over the bread or your choice; Vegan Sourdough from Gulf Coast Sourdough in Tampa or the Gluten Free, Paleo and Ketogenic bread from Kara Lynn's Kitchen in Clearwater. We add diced red onion and grape tomatoes marinated in Himalayan sea salt, pepper, roasted garlic, and Italian olive oil. Then Local Brick Street Farms Hydroponic Microgreens are added on top. Balsamic glaze from Modena, Italy is added to the top as well.
Eggs need to be added to dish. We only use real eggs, no powdered eggs here. You have the option to add a sunny egg or an over hard egg! You can add as many eggs as you wish for a charge.
As you can see we’re trying to make this dish as locally sourced as possible. Brick Street Farms, Gulf Coast Sourdough and Kara Lynn’s kitchen where we get our GF bread from are all Tampa Bay Area Companies. This Gluten Free bread is going to be the best gluten free bread you have ever had. The bread is very moist, not like other gluten free breads. The bread is not sliced until you put in your order. We toast the bread in a convection oven that is gluten friendly for about 2 min and 40 seconds before the avocado is spread. We do not use microwave technology to warm up our food. Only the best of convection technology via an Alto Shaam oven. The bread is the key to this dish, made with arrowroot, sea salt, sprouted golden flax seed, sprouted psyllium husk and apple cider vinegar. The bread does not contain lactose or dairy. The GF bread does contain eggs.
