4 slices whole grain bread
juice of 1 lemon
2 room-temperature eggs
flesh of 1 large or 2 small ripe avocados, sliced thin
4 radishes, sliced paper thin
1-2 teaspoons chopped chives
flaky sea salt
optional: ground Aleppo pepper or crushed red pepper flakes
Fill a small saucepan with 4 inches of water. Cover pan with a lid and heat water on your stove top over a high flame.
Toss your bread in the toaster.
When the water is boiling, gently lower your eggs into the saucepan, and set your timer to 6 minutes and 30 seconds. (Please note: if your eggs start at refrigerator temp, you’ll need to increase cooking time by 1 minute.) Adjust flame to achieve a gentle simmer. In the meantime, fill a low bowl with cold water and a few ice cubes. When your egg timer goes off, quickly remove eggs from the pot (using a slotted spoon is easiest) and immediately place cooked eggs in the ice water bath while you finish prepping your toast. Let the eggs rest here for one to two minutes until they are cool enough to handle.
When your toast is ready, fan avocado slices onto each piece of bread. Squeeze lemon juice over the avocado. Remove eggs from their shells, place ½ egg on top of each piece of toast. Scatter radishes and chives over the toasts. Season with salt, and pepper if you like a bit of spice.