California Avocado and Olive Tapenade Breakfast Tartine - California Avocados

Ingredients

• 1 Tbsp. olive oil
• 4 large eggs
• 4 pieces sourdough bread, toasted
• Mashed herby lemon California Avocado (see below)
• Pickled shallots (see below)
• 4 pieces of bacon, cooked crisp and broken into chunks
• 1/4 ripe, Fresh California Avocado, seeded, peeled and sliced, for garnish
• Fresh dill, for garnish
• Fresh chives, sliced, for garnish
• Flaky sea salt, for garnish
• Aleppo pepper, for garnish
• For the pickled shallots:
• 1 cup apple cider vinegar
• 1 Tbsp. kosher salt
• 1 Tbsp. sugar
• 1/2 cup water
• 3 shallots, thinly sliced
• For the olive tapenade:
• 1 cup Castelvetrano olives, pitted
• 1/2 cup niçoise olives, pitted
• 1/4 cup fresh Italian parsley leaves
• 1 Tbsp. capers, drained from brine
• 3 Tbsp. extra virgin olive oil
• 1 large garlic clove minced
• 1/2 tsp. crushed red pepper flakes
• For the Mashed herby lemon Avocado:
• 3 ripe, Fresh California Avocados, seeded, peeled and diced
• Juice and zest of 1/2 lemon
• 1 Tbsp. sliced chives
• 1 Tbsp. chopped dill
• Kosher salt and freshly ground black pepper, to taste
• 1/8 tsp. Aleppo pepper, or to taste