Mash avocados, garlic, lime juice, salt, pepper, chili lime spice, olive oil and half the chopped scallions, cilantro and chopped jalapeno pepper together in a medium bowl; mix well.

Slice the Tuscanini sour dough in to thin slices, scoop on some guacamole, top with diced tomato, shallots, scallions, add half of a jammy egg and top with alfalfa sprouts and slices of red radish.

Serve with chilled Baron Herzog Chardonnay.

Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook six and 1/2 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about two minutes.

Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.

Eggs can be cooked and peeled three days ahead. Store airtight in the refrigerator.