First, dry toast a handful of raw pepitas in a skillet until lightly golden. Remove from heat, and briefly pound in a mortar and pestle or roughly chop on a cutting board big enough not to lose them all over your counter.

Toast your bagel or sliced bread. You want it toasted enough to provide some “crunch” under the creamy avocado. Move to a plate and briefly drizzle extra virgin olive oil on both pieces/slices.

Next, halve the avocado, remove the pit, and use a fork to mash the fruit inside the shell, adding a quick sprinkle of salt as you do so.

Generously smother both pieces of bagel or toast equally with all of the mashed goodness. Add a squeeze of fresh lemon juice to each half, sprinkle with nutritional yeast, the crushed pepitas, a few turns of freshly ground black pepper, and a bit more kosher or, if you have it, flaked salt.

Finish each piece with one more quick drizzle of extra virgin olive oil and the other optional toppings, such as crushed chili flakes, which are pretty much mandatory in my house, microgreens, sesame seeds, fried garlic, etc.

First published in Edible Alaska Summer 2024.