Ingredients:

  • 2 large (100g) eggs
  • 4 cups (950ml) water
  • 2 cups (480ml) ice cubes
  • 1 slice (40g) sourdough bread
  • 1/2 medium (75g) avocado
  • 1 tsp (5ml) lemon juice
  • 1 pinch (1g) flaky sea salt
  • 1 pinch (1g) cracked black pepper
  • 1 tsp (5ml) extra virgin olive oil

Instructions:

  1. Bring the water to a rolling boil in a saucepan. Carefully lower the eggs into the water using a slotted spoon to prevent cracking.
  2. Lower the heat to a simmer and set a timer for exactly 6 minutes and 30 seconds for a jammy yolk, or 8 minutes for a medium-set yolk.
  3. Prepare an ice bath by filling a glass bowl with cold water and ice. Immediately transfer the eggs into the ice bath and let them chill for 3 minutes.
  4. Toast the sourdough bread until the edges are golden brown.
  5. In a small bowl, mash the avocado with lemon juice and a pinch of salt.
  6. Spread the avocado thickly across the toast, slice the cooled eggs in half, and nestle them on top.
  7. Drizzle with olive oil and finish with black pepper and optional chili flakes.