Crushed Avocado And Pea Bruschetta With Mint And Cured Egg Yolk

Heat the KitchenAid(R) Grill and Panini Press. Slather bread with olive oil and season with salt and pepper. Grill the bread until golden, about 2 minutes on each side. Rub the grilled bread on both sides with the outside of the Meyer lemon.

Bring a medium pot of salted water to boil. Add the peas and cook for 1 minute. Drain the peas and quickly transfer to an ice bath.

Cut the avocados in half, remove the pits and scoop the flesh into a bowl. Add the drained peas to the avocado. Using a fork, mash the peas and avocado. Stir in the mint, add a squeeze of Meyer lemon juice, and salt and pepper to taste.

Top the grilled bread slices with the avocado-pea mixture. Drizzle with extra virgin olive oil and sprinkle with chopped mint. Shave cured egg yolks (recipe below) over the top before serving.

Combine salt and sugar in a small bowl. Stir in lemon zest, thyme and bay leaf.

Spread a layer of the salt mixture in a small bowl and create two small indents. Gently place yolks in the indents and scoop some salt mixture over the top of the yolks to cover them. Wrap the bowl in plastic and set in the KitchenAid(R) Multi-Door Refrigerator to cure for 24 hours. Remove the yolks from the salt and dry at room temperature for 2 days before using.