Prep time: 5 mins | Cook time: 6 mins | Skill level: Beginner

1 thick slice of sourdough or artisanal bread (sturdier bread looks better).
1/2 ripe avocado.
1 large egg.
Toppings: Red pepper flakes, flaky sea salt (like Maldon), and a drizzle of extra virgin olive oil.
Optional garnish: A wedge of lemon or a few thin slices of radish.

The Perfect Egg: Bring a small pot of water to a boil. Gently lower the egg in and simmer for exactly 6 minutes and 30 seconds. Immediately plunge it into a bowl of ice water. This creates a "jammy" yolk that stays put but looks beautiful when sliced.
The Base: Toast your bread until it’s golden brown and sturdy. While it’s hot, you can lightly rub a peeled garlic clove over the surface for an invisible flavor upgrade.
The Avocado: In a small bowl, mash the avocado with a squeeze of lemon juice and a pinch of salt. Don’t over-mash; keep some small chunks for texture.
The Assembly: Spread the avocado thick and unevenly—swirls look better than a flat surface. Peel your cooled egg, slice it in half vertically, and place it right in the center.

To make it look like a professional photo, follow the "Layering Rule":

Height: Place the egg halves so they lean against each other slightly.
Color Contrast: Sprinkle the red pepper flakes specifically over the yellow yolk and the green avocado.
The Finish: Drizzle the olive oil in a circular motion over the whole plate, not just the toast.
The Plate: Use a solid-colored plate (white or dark matte) to let the greens and yellows pop.

Pro Tip: Wipe the rim of your plate with a clean paper towel before serving. No crumbs.

Digital recipe

Sneha Tandel