Ingredients:

  • 2 slices good-quality sourdough or country bread (about 2 x 50–70 g; total 100–140 g)
  • 1 tablespoon (14 g) unsalted butter or 1 tablespoon (15 ml) extra-virgin olive oil, for toasting (optional)
  • 1 medium ripe avocado (about 150 g flesh)
  • 1 teaspoon (5 ml) fresh lemon juice (or lime)
  • 1/2 tablespoon (7–8 ml) extra-virgin olive oil
  • 1/4 teaspoon (1.5 g) fine sea salt or kosher salt (adjust to taste)
  • 1/8 teaspoon (0.5 g) freshly ground black pepper
  • Pinch red pepper flakes or a few drops hot sauce (optional)
  • 2 large eggs
  • 1 teaspoon (5 ml) neutral oil (canola) or 1 teaspoon (5 g) unsalted butter for frying
  • Flaky sea salt (to finish)
  • Freshly ground black pepper (to finish)
  • Optional garnishes: microgreens, chopped cilantro, crumbled feta (15 g), sliced radish, cherry tomatoes, extra chili flakes, drizzle of olive oil or chili oil

Instructions:

  1. Prep ingredients: halve and pit the avocado and scoop flesh into a small bowl; juice the lemon, measure oil and seasonings, and crack eggs into small ramekins for easy transfer.
  2. Toast the bread: toast 2 slices to desired doneness (golden and crisp). Optionally rub with a cut garlic clove. If using butter or oil, warm in a skillet and toast each slice 1–2 minutes per side until golden and crisp.
  3. Make the smashed avocado: add lemon juice, olive oil, salt, pepper, and optional chili flakes to the avocado. Mash with a fork to a slightly chunky consistency, taste and adjust seasoning.
  4. Cook the sunny-side eggs: heat a nonstick or well-seasoned skillet over low–medium heat, add oil or butter and swirl to coat. Gently slide eggs from ramekins into pan and cook low and slow until whites are mostly set, about 2–3 minutes. Cover the skillet for 20–30 seconds to set the thin film on top of the whites while keeping yolks runny; remove cover and turn off heat.
  5. Doneness cues: whites should be fully opaque with no translucent center; yolks should be glossy, domed and jiggle slightly and remain runny when pierced.
  6. Assemble and serve: spread a generous layer of smashed avocado on each toast slice, season lightly with flaky salt and pepper, place a cooked sunny-side egg on top of each toast, finish with optional garnishes, and serve immediately while toast is crisp and eggs are warm.