snacks

Egg and Avocado Toast

Name: Egg and Avocado Toast
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 2
Ingredients: 2 large eggs; 1 ripe avocado; 2 thick slices sourdough bread; 1 tablespoon fresh lemon juice; Red pepper flakes; Flaky sea salt (Maldon or similar); Extra-virgin olive oil; Freshly ground black pepper

The dish that launched a thousand think-pieces about millennial spending habits. A jammy soft-boiled egg on properly seasoned smashed avocado on a thick slab of toasted sourdough. The red pepper flakes are not optional. Neither is the flaky salt. This works because every component is seasoned.

Prep: 5 min Cook: 7 min Total: 12 min Serves: 2

Ingredients

2 large eggs
1 ripe avocado
2 thick slices sourdough bread
1 tablespoon fresh lemon juice
Red pepper flakes
Flaky sea salt (Maldon or similar)
Extra-virgin olive oil
Freshly ground black pepper

Instructions

Boil the eggs for exactly 7 minutes (from a rolling boil). Transfer to ice water for 2 minutes, then peel. The yolks should be jammy — set at the edges, soft and orange in the center.
Toast the sourdough until deeply golden and crisp.
Halve the avocado, remove the pit, and scoop the flesh onto the toast. Smash roughly with a fork — you want some texture, not a smooth paste. Season with lemon juice, flaky salt, and pepper.
Halve the eggs and place on top of the avocado, cut side up. Press down gently so they nestle into the avocado.
Finish with a drizzle of olive oil, red pepper flakes, and another pinch of flaky salt.