- Peel the avocado and slice into 1/4 thick slices.
- Add oil to a frying pan and cook the egg seasoning with salt and pepper. The whites should be soil but the yolk should be runny. Add the al fresco uncured chicken bacon to the pan and cook to the desired crispness.
- Toast the pumpernickel bread and assemble the sandwich. Place the avocado on the bottom, followed by the egg, and drizle with sriracha sauce, or a hot sauce of your choice. Garnish with micro-greens, such a pea shoots.