Squeeze over plenty of lemon juice and add as much biting hot sauce as you dare. And WOOF!
2 medium (size 6) free-range eggs, at room temperature
4 slices sour dough bread
2 small or 1 large avocado
Lemon for squeezing
Flaky sea salt and freshly ground black pepper
Sriracha sauce, or chilli sauce or spicy chutney of your choice
Extras: pan-fried or slow roasted tomatoes, rocket or basil leaves
1 Have eggs at room temperature (see Recipe Notes below). Carefully lower eggs into a saucepan of gently boiling water and cook for 7 minutes to produce eggs with just-set whites and flowing yolks, or adjust time according to your preference (allow a minute or two longer for large eggs). Drain off water and cool eggs under running cold water. Shell. Learn more about eggs here: Eggs
2 Meanwhile, get onto the toast and avocado. Toast bread, or fry it in a little sizzling butter. Put bread on plates.
3 Halve the avocados, remove stones and scoop the flesh onto a board. Squeeze a little lemon juice over avocado and season with salt and pepper. Squish onto bread. Cut eggs in half or into quarters and place on bread. Season with salt and pepper and dot with sriracha (chilli) sauce. If liked, add a few tomatoes or a handful of rocket or basil leaves. Serve immediately.
If you take eggs straight from the fridge, put them in a bowl and cover with hot water (not boiling water, just tap hot) and leave them for a few minutes to take the chill off (if you don’t do this they will most likely crack when you put them in the boiling water, and the timing will not be accurate).