Smashed Avocado Toast

Method

1. 1

   Step 1

   Fill a small, 6-inch (15 cm) saucepan with enough water to cover the eggs by 1 inch (2.5 cm). Bring to a rolling boil over high heat, and prepare a bowl of ice water for cooling the eggs.

2. 2

   Step 2

   Lower the cold eggs gently into the boiling water with a spoon, then reduce the heat to maintain a gentle, steady boil. Cook for exactly 6 minutes 30 seconds for set whites and soft, jammy yolks.

3. 3

   Step 3

   Transfer the eggs immediately to the ice water and leave for 3 minutes to stop the cooking. Gently crack the shells all over, then peel carefully, starting at the wider end.

4. 4

   Step 4

   While the eggs cool, brush both sides of the sourdough with the olive oil. Heat a 10-inch (25 cm) frying pan over medium heat and toast the bread for 2–3 minutes per side, until golden and crisp at the edges.

5. 5

   Step 5

   Halve and pit the avocado, then scoop the flesh into a small bowl. Add the lemon juice, half the salt and the black pepper, then mash with a fork for about 30 seconds, leaving some small chunks for texture.

6. 6

   Step 6

   Divide the smashed avocado evenly between the warm toast slices, spreading it almost to the edges. Halve the peeled eggs lengthwise and place two halves on each slice, cut sides up.

7. 7

   Step 7

   Sprinkle with the chilli flakes and the remaining salt. Serve immediately, allowing one slice with one egg per person, while the toast is crisp and the avocado is fresh.