Ingredients:

  • 2 slices good-quality sourdough bread, about 1/2 inch thick
  • 1 ripe avocado
  • 1 teaspoon lemon juice
  • 1/8 teaspoon fine sea salt, plus extra to taste
  • Freshly ground black pepper, to taste
  • 3 tablespoons whole-milk ricotta
  • 1 teaspoon extra-virgin olive oil
  • 2 large eggs
  • 1/2 teaspoon chili oil (or more to taste)
  • 1/4 cup microgreens or baby arugula
  • Flaky sea salt (for finishing)
  • Optional: pinch of red pepper flakes or smoked paprika

Instructions:

  1. Bring a small pot of water to a gentle simmer for soft-cooking the eggs; keep it just below a boil.
  2. Whisk the ricotta with olive oil, a pinch of salt, and a little lemon zest if desired until smooth and slightly airy; set aside.
  3. Halve and pit the avocado, scoop into a bowl, add lemon juice, 1/8 teaspoon salt and a grind of black pepper, then smash to a chunky spread.
  4. Gently lower eggs into the simmering water and cook for 6 minutes for soft-cooked yolks; then transfer to an ice bath for 1 minute and peel gently.
  5. While eggs cook, toast the sourdough slices to golden and slightly crisp, either in a toaster or on a skillet with a bit of butter or oil.
  6. Assemble each slice: spread a generous layer of whipped ricotta, then a layer of smashed avocado, seasoning the avocado with a pinch of flaky salt and pepper.
  7. Top each toast with a soft-cooked egg (halved if preferred), drizzle with chili oil, sprinkle microgreens, flaky sea salt, and optional red pepper flakes.
  8. Serve immediately while toast is crisp and egg yolks are warm and runny; enjoy My Favorite Breakfast Toast fresh.