Prep the avocado and toast ingredients so everything moves quickly: halve the avocado, remove the pit and scoop the flesh into a bowl; squeeze the lemon into the bowl and set the toast slices nearby. Having ingredients ready prevents overcooking the eggs later.

Make the avocado smash: add 1/2 teaspoon of salt and a generous grind of black pepper to the avocado, then mash with a fork until mostly smooth but with a few pea-sized chunks. The lemon juice brightens the fat-rich avocado and helps prevent browning; leaving small chunks preserves a pleasant texture against the eggs.

Toast the bread: heat a heavy skillet (cast-iron or stainless steel) over medium-high heat until hot — test by flicking a drop of water (it should dance). Add the sourdough slices and toast for about 1–2 minutes per side until deeply golden and crisp. Toasting in a dry pan concentrates the crust’s flavor and creates a sturdy base that won’t go soggy under the avocado.

Optional garlic rub: if using, cut the garlic clove in half and rub the cut face across the warm toast. This infuses a subtle garlic aroma without raw garlic’s sharpness; do this while the toast is still hot so the oil in the bread pulls the garlic flavor in.

Season the avocado: taste and adjust with up to the remaining 1/4 teaspoon salt and a little more lemon if desired. For a layered flavor, stir in the olive oil now — it adds gloss and helps the avocado spread more smoothly across the toast.

Soft-scramble the eggs (the restaurant technique): crack all four eggs into a bowl, add a pinch of salt (about 1/8 tsp) and whisk lightly until combined — don’t overbeat; you want some air but not froth. This produces tender curds rather than dry, uniform eggs.

Cook the eggs low and slow: place a nonstick or well-seasoned skillet over low heat and add the butter. When the butter is melted and just starting to foam (not browning), pour in the eggs. Stir gently and constantly with a silicone spatula, scraping the bottom and folding eggs from the edge to the center. Cooking on low heat and stirring produces large, silky curds — high heat makes eggs rubbery and grainy.

Remove from heat early: when the eggs are about 80% set (still slightly glossy and custardy), take the pan off the heat — residual warmth will finish them. Overcooking is the most common mistake; removing early keeps the eggs silky once plated.

Assemble: spread half the avocado mixture on each toasted slice (don’t pile it taller than the bread’s edges — you want balance). Season the avocado with a light sprinkle of everything bagel seasoning or red pepper flakes for texture and a touch of heat.

Top with eggs and finish: divide the soft-scrambled eggs between the two toasts, turning the eggs onto the avocado so they sit in generous folds. Finish with a small pinch of flaky sea salt, a grind of black pepper, and a drizzle of the extra 1 teaspoon olive oil for shine and flavor lift.

Garnish and serve immediately: scatter cilantro or microgreens on top for freshness and a pop of color. Serve right away so the toast stays crisp and the eggs remain warm and creamy.