Mash the flesh of the avocados with a fork. Mix with the coriander, lemon juice, pepper and salt. Set aside and cover with plastic wrap.
Clean the Chanterelles and enoki mushrooms. You can also choose a different mixture, but it is just the Chanterelles that have a special taste. Do NOT rinse them with water! Brush gently with a brush.
Drizzle the slices of bread with some olive oil and toast them. (can also be done in the oven or on the grill pan)
Shred the garlic. Put 2 tbsp olive oil in the pan, fry the garlic briefly and add the mushroom mixture. Stir fry for a few minutes. When they are almost done, add the chopped parsley and season with salt and pepper.
Toast the pine nuts over a low heat.
Spread the toast with a generous layer of the avocado puree. Place the fried Chanterelles on top. Carefully put the egg yolk on top. Finish with Nigella seeds and the toasted pine nuts.