Prepare the Avocado Spread:
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Mash the avocado with a fork until smooth but still slightly chunky.
Add lemon juice, salt, and pepper to taste, and mix well.
Stir in half of the chopped herbs and the mixed seeds for added flavor and texture.

Cook the Egg:
Heat a small frying pan over medium heat and add a little of Bella Del Sol Organic High Oleic Sunflower oil.
Crack the egg into the pan and cook to your preferred doneness (sunny-side-up, over-easy, or fully cooked).
Season with a pinch of salt and pepper.

Assemble the Sandwich:
Lightly toast the wholegrain bread slices if desired.
Spread the avocado mixture evenly over one slice of the bread.
Place the cooked egg on top of the avocado spread.
Add a layer of baby spinach or arugula and the optional tomato or cucumber slices if using.
Sprinkle the remaining chopped herbs over the top.

Finish the Sandwich:
Place the second slice of bread on top to complete the sandwich.
Press down gently to secure the layers.
Drizzle Bella Del Sol High Oleic Sunflower Oil infused with Rosemay for additional flavor (optional)

Serve:
Cut the sandwich in half if desired and serve immediately.