Bring a small saucepan of water to a rolling boil. Use enough water to cover the eggs by about 1 inch (2.5 cm). A rolling boil ensures an immediate, consistent cooking temperature so the whites set quickly while the yolk stays jammy.

Gently lower the cold large eggs into the boiling water using a slotted spoon (or place them in a sieve and lower). Start timing when the eggs go in: for a jammy, slightly custardy yolk and fully set whites, cook for 6 minutes. (If your eggs are room temperature, reduce by ~15–20 seconds; at high altitude add ~30 seconds.)

While the eggs cook, prepare an ice bath (a bowl with cold water + ice). As soon as the 6 minutes is up, transfer the eggs to the ice bath to stop carryover cooking — this preserves the perfect jammy center and makes peeling easier. Let cool for at least 3 minutes.

Toast the gluten‑free bread: heat a heavy skillet over medium heat for 1–2 minutes until hot but not smoking. Dry‑toast the slices 1–2 minutes per side until golden and crisp, or spread a tiny smear (1/2 tsp total) of butter or neutral oil on the skillet and toast for deeper color. Dry toasting produces a pleasantly crisp surface without adding extra fat; a light fat will brown faster and give a richer taste.

Optional — rub the warm toast with the cut side of a garlic clove for a whisper of aromatics. This technique transfers a subtle garlic flavor without overpowering the avocado.

Make the avocado spread: scoop the mashed avocado into a bowl, add 1 tsp fresh lemon juice, a generous pinch of sea salt (about 1/8 tsp), and 6–8 cracks of black pepper. Gently mash with a fork to a slightly chunky texture. Acid brightens the avocado and slows browning; coarse salt and pepper build seasoning so the spread is flavorful beneath the egg.

Peel the chilled eggs carefully by tapping them gently on the counter and rolling to crack the shell; peel under running water if needed to remove small fragments. Split each egg in half lengthwise to display the jammy yolk, or quarter them if you prefer smaller bites.

Assemble: spread about 1/2 the avocado mash evenly on each pair of toasted slices (so each open sandwich gets ~2 slices of bread base). Arrange thin radish slices over the avocado for crunch and peppery bite. Set the soft‑boiled egg halves on top, yolk-side up, to keep them visible and to let a bit of yolk run onto the avocado for richness.

Top with the microgreens, finishing with a 1/2 tsp drizzle of extra‑virgin olive oil on each open sandwich, a small pinch of flaky sea salt, and freshly cracked black pepper. The olive oil adds fruitiness and sheen; flaky salt provides bright bursts of salinity that contrast the creamy avocado and egg.

Serve immediately so the toast stays crisp and you enjoy the contrast between crunchy bread and silky yolk. If not serving right away, keep the avocado covered with plastic touching the surface to slow oxidation and salt just before serving.