Using heart shaped baking mold is optional. For the bread, look up at English Muffins Recipe. For the pickles, make them using your favorite chili peppers.. Just follow the Pickles recipe. Double the recipe of you plan to serve 2 eggs per person.
Process to puree avocado with a drizzle of lime, or lemon juice with a little hint of garlic (Optional). Season to taste with salt, cumin, and tabasco. Refrigerate avocado puree in a pastry bag fitted with a narrow plain pastry tip.
Crack each egg into a small ramekin; set aside. Meanwhile, in a hot nonstick skillet, melt some butter and toast bread – keep warm. Grease 2 tart rings or metal fancy molds (Look up Shop Page) using cooking spray. Place molds over a nonstick skillet, and heat up. Add a drizzle of olive oil along with a dash of butter. Add the first egg slowly into the mold; repeat with the other egg in the other one. Cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Season with fleur de sel, and ground black pepper. If you prefer having the yolk a bit more set, add a few drops of water in the pan, cover with a lid, and let steam for about a minute.
On a serving plate, pipe out 2 avocado puree hearts (Make it slightly larger than the toasted bread). Place toasted bread in the center, top with eggs, and garnish with salmon roe caviar, pickles of your choice and some fresh herbs. Enjoy!