Toasted Sourdough with Herby Yogurt Spread, Mushrooms Sautéed In Sesame Oil, Soft-Boiled Egg, Fresh Dill, Hemp Seeds, and Za’Atar

1. **Prepare the Herby Yogurt Spread:** In a small bowl, mix together Greek yogurt with a drizzle of olive oil, a dash of salt, pepper, garlic powder, and a little bit of fresh dill until well combined. This spread should taste like cream cheese.
2. **Cook the Soft-Boiled Egg:** Bring a pot of water to a boil. Carefully add the egg(s) to the boiling water and boil for 6 minutes. Immediately transfer the cooked egg(s) to a bowl of ice water and let cool completely. Once cool, peel the egg(s).
3. **Prepare Sourdough and Mushrooms:** Toast a slice of sourdough bread to your desired crispness. Sauté mushrooms in a drizzle of sesame oil until tender and lightly browned.
4. **Assemble the Toast:** Spread the herby yogurt mixture generously over the toasted sourdough. Top with the sautéed mushrooms and the soft-boiled egg. Finish by garnishing with extra fresh dill, hemp seeds, and a sprinkle of Za’atar.