Ingredients:

  • 2 slices thick-cut sourdough bread
  • 1 clove fresh garlic, peeled and whole
  • 1 tsp extra virgin olive oil
  • 1 large ripe Hass avocado
  • 1 tsp fresh lemon juice
  • 1/4 tsp flaky sea salt
  • 1/8 tsp red pepper flakes
  • 2 large pasture-raised eggs

Instructions:

  1. Place bread slices in a wide-slot toaster or dry skillet over medium heat. Toast until the exterior is deep golden brown and firm to ensure structural integrity.
  2. Immediately rub the raw garlic clove across the surface of the warm toast. The rough texture will shave the garlic, depositing oils into the bread.
  3. In a small bowl, combine the avocado flesh, lemon juice, and olive oil. Mash with a heavy-duty fork until mostly smooth but with small visible chunks.
  4. Heat a small skillet over medium and crack the eggs, cooking until whites are opaque but yolks are still wobbling.
  5. Spread a thick, even layer of the avocado mixture onto the garlic-rubbed toast, reaching all the way to the edges, and top with one egg per slice, and sprinkle with remaining flaky salt.