Bring eggs to temperature and set up an ice bath. Remove eggs from the refrigerator 5–10 minutes before cooking so they aren’t stone-cold (this reduces cracking and helps even cooking). Fill a medium saucepan with enough water to cover the eggs by 1–2 inches and bring to a gentle rolling boil.

Soft‑boil the eggs for a jammy yolk. Lower the eggs carefully into the boiling water with a slotted spoon and reduce heat to maintain a gentle boil. Cook exactly 6 minutes for a large egg (yolk thick but runny) or 6½–7 minutes for a slightly firmer yolk. Time precisely—this is the easiest way to get consistent jammy yolks. Immediately transfer eggs to the ice bath to stop cooking and make peeling easier.

Prepare the citrus radish salad while the eggs cook. Thinly slice the radishes (a mandoline or very sharp knife gives the best paper-thin slices) and put them in a bowl. Add the lemon juice and 1 tsp olive oil per serving (so 2 tsp total), a pinch of sea salt and cracked pepper. Toss with the chopped parsley or chives. The acid in the lemon brightens and slightly softens the radish while keeping crunch—this contrast cuts through the avocado’s richness.

Toast the bread to build structure and flavor. While the eggs are cooling, toast both thick slices of sourdough until golden and crisp (use a skillet or toaster). Toasting creates a crisp surface that resists sogginess from the avocado and adds toasty, caramelized flavors—don’t skip this step if you want good texture.

Mash the avocado to the right texture and season to taste. In a bowl, scoop the avocado flesh and mash with a fork to a slightly chunky consistency—this keeps some creamy peaks and little texture. Add the remaining lemon juice (if you prefer more brightness, add up to 1 tsp more), a pinch of sea salt, a grind of black pepper, and about half of the smoked paprika (reserve the rest for finishing). The lemon prevents browning and lifts the avocado’s flavor; a little paprika folded in gives a subtle smokiness throughout.

Assemble the toast. Drizzle each toasted slice with 1 tsp olive oil (this helps the avocado spread smoothly and adds silkiness). Spread half the mashed avocado on each slice, leaving a small border so the toast keeps some crunch. Sprinkle the reserved smoked paprika over the avocado to bloom its aromatic smokiness against the warm toast—rubbing a tiny pinch into the hot toast or the olive oil will release more aroma.

Peel and halve the soft‑boiled eggs carefully. Tap gently all over, peel under running water to ease the shell away, then halve each egg and nestle on top of the avocado. The runny yolk acts as an extra sauce—placing the egg on just-warm toast helps the yolk loosen but not run everywhere.

Top with the citrus radish salad and finish seasoning. Pile a handful of the radish salad on each toast (or serve alongside if you prefer). Finish with another small drizzle of olive oil if desired, a final pinch of sea salt, and a crack of black pepper. Serve immediately so the contrast between crunchy, creamy, and silky is at its peak.

Optional last step for presentation and extra flavor. Sprinkle a few extra chopped herbs and another tiny dusting of smoked paprika for color and aroma. If you like heat, add a few red pepper flakes or a quick drizzle of chili oil.