Toasting Two Ways: Avocado Egg Toast & Raspberry Jam PB Toast

1. Toast two slices of sourdough rye bread until golden brown and crispy.
2. For the Raspberry Jam: In a small skillet, cook 1 cup of frozen raspberries over medium heat for about 4 minutes, until they soften. Mash lightly if desired.
3. For the Avocado Egg Toast: Mash half of the avocado onto one slice of toasted bread. Cook the egg to your preference (e.g., fried, poached, scrambled) and place it on top of the mashed avocado. Take the remaining half avocado and carefully slice it to arrange it into a 'rose' shape or fan it out next to the egg. Season with black pepper and sprinkle with sunflower seeds.
4. For the PB&J Toast: Spread crunchy peanut butter generously onto the second slice of toasted bread. Spoon the prepared raspberry jam over the peanut butter. Sprinkle with hemp seeds, pumpkin seeds, cacao nibs, and sunflower seeds.
5. Serve immediately and enjoy both toast creations!