Avocado Toast with Soft-Boiled Egg

Instructions

1. Prepare the eggs
   Bring a small saucepan of water to a boil. Gently lower the eggs into the water and reduce to a simmer. Cook for exactly 6 minutes for soft-boiled eggs. Immediately transfer eggs to an ice bath to stop the cooking. Once cooled, carefully peel the eggs and set aside.
2. Toast the bread
   While the eggs are cooking, toast the sourdough slices until golden brown and crisp. Once toasted, lightly rub each slice with the cut side of the garlic clove, then drizzle with 1 tablespoon of olive oil.
3. Prepare the avocado spread
   Cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl. Add lemon juice, remaining 1 tablespoon olive oil, ¼ teaspoon salt, black pepper, and red pepper flakes. Mash with a fork until slightly chunky but spreadable.
4. Assemble the toast
   Divide the avocado mixture between the two slices of toast, spreading it evenly. Cut each soft-boiled egg in half and place two halves on each toast. Sprinkle with the remaining salt.
5. Garnish and serve
   Sprinkle the avocado toast with chopped chives, additional red pepper flakes if desired, and microgreens or sprouts. Serve immediately while the toast is still warm and the egg yolks are runny.